Gravlax is a traditional Scandinavian preparation of fish, cured with seasonings and dill, resulting in deliciously velvety flesh. In this version, beets bring earthy, sweet flavour and bright, bold colour to cured Arctic char. The cured char should be used within five days. Substitute salmon or rainbow trout for the char if you like.
More ways with cured char
- Stir together cream cheese with chopped herbs and lemon zest, spread on rye crackers, and top with slices of cured fish.
- Fold into soft scrambled eggs or add finely chopped pieces to devilled eggs.
- Use in place of smoked mackerel in the Mackerel Potato Egg Salad recipe.
- Try it with cooked linguini.
- Smash avocado on toast and top with slices of cured char and microgreens.
Beet Cured Arctic Char
Ingredients
- 1 tsp (5 mL) dill seeds
- 1 tsp (5 mL) whole black peppercorns
- 1 tsp (5 mL) coriander seeds
- 2 juniper berries (optional)
- 2 Tbsp (30 mL) granulated sugar
- 3 Tbsp (45 mL) kosher salt
- 1 cup (250 mL) finely grated raw, unpeeled beet
- 2 Tbsp (30 mL) minced fresh peeled gingerroot
- 1/2 cup (125 mL) finely chopped dill
- Zest of 1 medium orange
- Juice of 1 orange
- 1 lb (450 g) skin-on Arctic char fillet
Nutrition
Per serving:
- calories90
- protein10g
- fat3g
- saturated fat2g
- trans fat0g
- carbohydrates2g
- sugars2g
- fibre0g
- sodium736mg
Directions
01
In dry skillet over medium heat, toast dill seeds, peppercorns, coriander, and juniper berries, if using, shaking pan often, until very fragrant, about 4 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to small bowl and mix in sugar, salt, beet, ginger, dill, orange zest, and orange juice.
02
In shallow casserole-style dish, spread about two-thirds of the beet mixture. Add char, flesh-side down, and place remainder of beet mixture on top of fish. Cover dish tightly.
03
Place dish in the refrigerator for 3 full days. Turn char over once per day. When done, the flesh of char should be fairly firm and almost translucent throughout.
04
Scrape (donu2019t wash) off seasoning from char and, when ready to serve, use sharp knife to cut very thin slices.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.