Sudanese Beetroot-Cured Salmon

Ingredients

In this Sudanese adaptation, the traditional Norwegian gravlax is transformed into a Sudanese-inspired dish by incorporating Sudanese spices and flavors. The beetroot adds a vibrant color and a touch of sweetness to the salmon, while the spices infuse the fish with a unique Sudanese twist. This adaptation brings together the best of both cuisines, creating a dish that is both familiar and exciting. We alse have the original recipe for Rødbetgravet laks, so you can check it out.

• 500g (1.1 lb) fresh salmon fillet 500g (1.1 lb) fresh salmon fillet
• 2 medium-sized beetroots, grated 2 medium-sized beetroots, grated
• 2 tablespoons sea salt 2 tablespoons sea salt
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Zest of 1 lemon Zest of 1 lemon
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 22g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the grated beetroot, sea salt, sugar, cumin, coriander, paprika, ginger, cinnamon, and lemon zest.
2. 2.
   Place the salmon fillet in a shallow dish and cover it completely with the beetroot mixture.
3. 3.
   Wrap the dish tightly with plastic wrap and refrigerate for 24-48 hours, turning the salmon occasionally.
4. 4.
   After the curing time, remove the salmon from the beetroot mixture and gently rinse it under cold water to remove excess salt and spices.
5. 5.
   Pat the salmon dry with paper towels and slice it thinly.
6. 6.
   Serve the Sudanese Beetroot-Cured Salmon garnished with fresh dill.

Treat your ingredients with care...

• Beetroot — Make sure to use fresh beetroots and grate them finely for better flavor infusion.
• Salmon — Choose a fresh and high-quality salmon fillet for the best results.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder to the beetroot mixture.
• Serve the Sudanese Beetroot-Cured Salmon with a side of Sudanese flatbread or pita bread.
• Experiment with different herbs for garnishing, such as parsley or mint.
• Adjust the curing time based on your preference for the level of saltiness in the salmon.
• This dish can be prepared in advance and stored in the refrigerator for up to 3 days.

Serving advice

Serve the Sudanese Beetroot-Cured Salmon as an appetizer or as part of a vibrant salad. Pair it with fresh greens, sliced cucumbers, and a tangy lemon dressing for a refreshing and colorful dish.

Presentation advice

Arrange the thinly sliced Sudanese Beetroot-Cured Salmon on a platter, garnished with sprigs of fresh dill. The vibrant pink color of the salmon against the green dill will create an eye-catching presentation.