Cinnamon Star Anise Cured Salmon with Beetroot
A stunning cured salmon with a warm spice blend of cinnamon and star anise, topped with vibrant beetroot strips and creamy crème fraîche.
- Prep10 min
- Total10 min
- DifficultyEasy
- Servings4
This cured salmon, also known as gravadlax, makes a beautiful centerpiece for any party or family gathering. The unique combination of cinnamon and star anise gives the salmon a warm, aromatic flavor, while the strips of raw beetroot add a striking visual contrast.
Serve it on rye toast as elegant canapés, or use it as a starter or in a salad. The salmon is easy to prepare ahead of time, requiring just a day of curing in the fridge, and the result is a tender, flavorful fish that will impress your guests.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a food processor, blend the brown sugar, rock salt, orange zest, star anise, and cinnamon stick until well combined.
- Place the salmon fillet in a dish and cover it completely with the spice mixture. Wrap tightly with plastic wrap and refrigerate for 24 hours.
- After 24 hours, remove the salmon from the fridge and rinse off all the curing mixture under cold water. Pat dry and let it air dry for 1 hour.
- Slice the cured salmon into thin slices. Cut each slice of sourdough bread into 6 pieces and toast lightly if desired.
- To serve, top each toast piece with a generous slice of salmon, a dollop of crème fraîche, some shredded beetroot, and a coriander leaf.
💡 Tips
- Make sure the salmon is completely covered with the cure mixture for even flavor.
- You can prepare the cured salmon up to 2 days in advance; keep it wrapped in the fridge after rinsing.
- For a more intense flavor, let the salmon cure for up to 36 hours.
Inspired by a recipe from Olive Magazine