As the New Year approaches, my kitchen transforms into a bustling haven filled with vibrant colors and flavors. This year, I wanted to treat my guests to something special, and that’s when I stumbled upon the enchanting combination of beetroot salmon gravlax with soft tahini flatbread. The first time I served this dish, the crisp edges of the flatbread perfectly contrasted the silky richness of the gravlax, each bite bursting with flavor.
Imagine the gentle aroma of fragrant herbs intertwining with zesty citrus, all while you enjoy a dish that feels gourmet yet is surprisingly easy to prepare. This recipe not only celebrates the promise of a fresh start but also brings a delightful crunch to the table – an instant hit for both brunch gatherings and light lunches alike. Join me in creating this flavorful masterpiece that captures the essence of celebration, and let’s toast to new beginnings together!
Why love Beetroot Salmon Gravlax with Tahini Flatbread?
Flavor Explosion: The vibrant beetroot adds a unique sweetness and color, making this dish visually stunning and utterly delicious.
Easy Gourmet: Impress your guests with a recipe that looks upscale yet requires minimal effort.
Versatile Delight: Perfectly suited for festive brunches or light lunches, this dish is adaptable to any occasion.
Crowd Pleaser: The combination of silky salmon and chewy flatbread is sure to win over even the pickiest eaters.
Healthy Indulgence: Packed with protein and healthy fats, this dish satisfies your cravings while keeping you nourished.
Make Ahead Friendly: Preparing the gravlax in advance saves time and stress, so you can focus on celebrating!
Beetroot Salmon Gravlax Ingredients
For the Curing Mix
- Sugar – Feeds the yeast during the curing process, ensuring a balanced sweetness for the gravlax.
- Rock Salt – Essential for drawing out moisture; avoid using fine table salt to maintain the curing texture.
- Beetroot – Adds sweet, earthy flavor and vibrant color; feel free to swap with additional citrus zest if necessary.
- Orange Rind – Infuses a bright, zesty flavor; lemon zest can be used for a different citrus twist.
- Dill – A fragrant herb that elevates the flavor profile of gravlax; adjust quantity to taste.
- Fennel – Adds a subtle anise flavor; you can omit if preferred or swap it with other herbs.
- Peppercorns – Enhance the spiciness and aroma; consider variety such as crushed black or white pepper.
For the Flatbread
- Tahini – Introduces a rich, nutty flavor and moisture to the flatbreads; sunflower seed butter is a great nut-free alternative.
- Yeast – Vital for fermentation and making the dough rise; ensure you use active yeast for the best fluffiness.
- All-purpose Flour – Provides necessary structure; if gluten-free, adjust for different flour absorbencies as needed.
- Water – Activates the yeast and hydrates the dough; warm water will help achieve optimal yeast performance.
- Sugar – Aids in yeast activation; honey or agave can substitute, but you may need to adjust other liquid ingredients.
This delightful take on beetroot salmon gravlax with tahini flatbread will surely impress your guests this New Year’s celebration!
How to Make Beetroot Salmon Gravlax with Tahini Flatbread
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Make the Curing Mix: In a medium bowl, thoroughly combine sugar, rock salt, grated beetroot, orange rind, dill, fennel, and crushed peppercorns until well mixed. This fragrant blend will elevate the gravlax’s flavor.
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Cure the Salmon: Place the salmon skin-side down on a sheet of plastic wrap. Evenly sprinkle the curing mix over the flesh and wrap tightly. Refrigerate for 12 hours to allow the flavors to infuse.
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Flip and Repeat: After the initial 12 hours, unwrap the salmon and gently brush off the salt mixture. Flip the salmon to skin-side down, reapply the curing mix, wrap, and cure for another 12 hours in the fridge.
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Prepare Flatbread: In a small bowl, mix warm water, yeast, and sugar. Let it sit for about 5-10 minutes until frothy. In a large bowl, combine flour and a pinch of salt, then create a well in the center to mix in the yeast mixture.
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Knead and Rest Dough: On a lightly floured surface, knead the dough for about 5-7 minutes until smooth and elastic. Place it in a lightly greased bowl, cover it with a towel, and let it rise until doubled in size, approximately 1 hour.
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Shape Flatbreads: Once risen, punch down the dough to release air. Divide it into 12 equal portions, roll each piece into a circle, and spread a thin layer of tahini over one side before folding them in half.
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Cook Flatbreads: Preheat a skillet over medium heat. Roll each filled triangle flat and place them on the hot skillet. Cook for 2-3 minutes on each side until golden brown and slightly puffed.
Optional: Serve with a dollop of yogurt and fresh dill for extra flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Beetroot Salmon Gravlax with Tahini Flatbread
Fridge: Store the gravlax in an airtight container for up to 3 days. This ensures the flavors remain intact and the texture stays fresh.
Freezer: You can freeze the cured gravlax for up to 2 months. Wrap it tightly in plastic wrap, then place it in a freezer bag to prevent freezer burn.
Flatbreads: Once cooled, store the tahini flatbreads in an airtight container in the fridge for up to 5 days. Alternatively, they can be frozen for up to 1 month; just reheat directly from frozen on a skillet.
Reheating: For best results, reheat flatbreads on a skillet until warmed through. Pair with your beetroot salmon gravlax and enjoy a gourmet delight even after storage!
Make Ahead Options
These Beetroot Salmon Gravlax with Tahini Flatbread are perfect for meal prep enthusiasts! You can prepare the cured salmon up to 3 days ahead of serving; simply follow the curing instructions and refrigerate it tightly wrapped. The tahini flatbread dough can be made and stored in the fridge for up to 24 hours before cooking. To maintain quality, ensure the dough is covered to prevent it from drying out. When ready to serve, roll out the flatbreads and cook them on a hot skillet for a just-in-time, fresh experience. This approach allows you to enjoy a flavorful, gourmet meal without the last-minute rush!
Expert Tips for Beetroot Salmon Gravlax with Tahini Flatbread
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Use Fresh Salmon:: Ensure your salmon is fresh and sushi-grade for a safe and delicious gravlax experience.
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Avoid Fine Salt:: Stick to rock salt for curing to draw out moisture without overly salting your gravlax, enhancing the flavor beautifully.
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Knead Properly:: Kneading the dough until smooth is crucial for achieving the perfect chewy texture in your tahini flatbread.
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Keep Warm:: Allow the dough to rise in a warm area, covered with a damp cloth, to prevent it from drying out, ensuring a fluffy flatbread.
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Flavor Adjustments:: Feel free to modify the spices in your gravlax—using fresh herbs or adding zest can elevate the taste of this beetroot salmon gravlax with tahini flatbread.
What to Serve with Beetroot Salmon Gravlax with Tahini Flatbread?
Elevate your culinary experience with these delightful pairings that complement the unique flavors and textures of your meal.
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Creamy Yogurt: A dollop of tangy yogurt adds a refreshing contrast, enhancing the richness of the gravlax while cooling the palate.
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Crisp Cucumber Salad: Refreshing and crunchy, a salad with thinly sliced cucumbers and a light vinaigrette brightens the dish, adding a crisp texture.
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Dill and Lemon Quinoa: This fragrant side dish echoes the herbal notes in the gravlax, providing a chewy grain that complements the soft flatbread beautifully.
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Zesty Lemonade: A glass of freshly squeezed lemonade balances the richness of the salmon and flatbread, rejuvenating your taste buds with every sip.
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Herb-Infused Olive Oil: Drizzling a bit of herb-infused olive oil over flatbreads offers a burst of flavor that enhances both the tahini and the cured salmon.
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Honey-Glazed Roasted Carrots: Sweet and caramelized, these roasted carrots provide a lovely balance to the savory gravlax and add a pop of vibrant color to the plate.
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Simple Mixed Greens: A vibrant salad of mixed greens dressed in a light vinaigrette brings a refreshing crunch and bright flavors, rounding out this festive meal.
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Chocolate Mousse: For dessert, a silky chocolate mousse offers a rich, indulgent finish after your savory dishes, leaving everyone satisfied and happy.
Beetroot Salmon Variations
Feel free to explore these variations and adapt the recipe to your taste and dietary preferences!
- Nut-Free: Substitute tahini with sunflower seed butter for a nut-free option that still delivers richness.
- Spicy Kick: Add a pinch of chili flakes or smoked paprika to the gravlax mix for a subtle heat that pairs beautifully with the sweetness of beetroot.
- Vegan Delight: Replace the salmon with marinated tofu or grilled vegetables for a heart-healthy, plant-based twist that everyone will enjoy.
- Herb Blends: Experiment with fresh herbs like basil or cilantro in the gravlax for a unique flavor infusion that surprises the palate.
- Whole Grain: Try using whole wheat flour to add a nutty flavor and extra fiber to your flatbreads, making them even more wholesome.
- Citrus Zest: Incorporate lime or grapefruit zest in the gravlax for a refreshing zing that brightens up the overall flavor profile.
- Sweet Surprise: Consider adding a drizzle of honey or maple syrup on the flatbreads before serving for an unexpected hint of sweetness that complements the savory gravlax.
- Crunch Factor: Top the final dish with toasted sesame seeds or crushed nuts for added texture and a delightful crunch in every bite.
Beetroot Salmon Gravlax with Tahini Flatbread Recipe FAQs
What type of salmon should I use for gravlax?
Absolutely use fresh, sushi-grade salmon! It’s important for safety and taste. Look for salmon with a bright color and a clean smell. The firmer the flesh, the better the cure will hold once prepared.
How long can I store the cured gravlax?
You can keep the gravlax in an airtight container in the fridge for up to 3 days. If you’re not planning to eat it right away, feel free to freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then place it in a freezer bag to avoid freezer burn.
Can I freeze the tahini flatbread?
Yes! After they’ve cooled completely, store the tahini flatbreads in an airtight container in the fridge for up to 5 days, or freeze them for up to 1 month. When you’re ready to enjoy them, just reheat directly from frozen on a skillet for the best texture.
What should I do if my dough isn’t rising?
If your dough is not rising, it may be due to inactive yeast. Make sure your yeast is fresh by testing it in warm water with a bit of sugar; it should foam within 5-10 minutes. Also, kneading the dough until it’s elastic and placing it in a warm spot helps to ensure a good rise.
Are there any dietary considerations with this recipe?
Yes, this recipe can be tailored for various dietary needs. You can substitute tahini with sunflower seed butter for a nut-free option, and the flatbread can also be made with gluten-free flour. It’s a versatile dish—feel free to adapt it based on your dietary preferences!
How can I enhance the flavors of the gravlax?
You can certainly boost the flavors of your cured gravlax by adjusting the spices in the curing mix. Adding fresh herbs or incorporating smoked peppercorns can create a unique taste. Don’t hesitate to experiment with flavors—after all, cooking is all about personal expression!
Beetroot Salmon Gravlax & Tahini Flatbread for New Year Joy
Ingredients
Equipment
Method
- Make the Curing Mix: In a medium bowl, combine all curing mix ingredients until well mixed.
- Cure the Salmon: Place salmon skin-side down, sprinkle curing mix over, wrap tightly, and refrigerate for 12 hours.
- Flip and Repeat: Unwrap salmon, brush off salt, flip, reapply curing mix, wrap, and cure for another 12 hours.
- Prepare Flatbread: Mix warm water, yeast, and sugar in a small bowl. In a large bowl, combine flour and a pinch of salt, create a well for the yeast mixture.
- Knead and Rest Dough: Knead the dough for 5-7 minutes until smooth, place in a greased bowl, cover, and let rise for 1 hour.
- Shape Flatbreads: Divide dough into 12 portions, roll into circles, spread tahini on one side, and fold in half.
- Cook Flatbreads: Preheat a skillet, roll each triangle flat, and cook on each side for 2-3 minutes until golden brown.