Beetroot and Miso Gravlax
Salmon provides complete protein and omega-3 fatty acids, while beetroot adds a little fiber and vivid color. Miso and the short beetroot cure create a deep umami flavor with a firm yet tender texture. Cure the fish in the refrigerator for 6–8 hours, then remove the beetroot, slice it thinly, and keep it refrigerated for no more than 3 days.
Leave the miso paste (15 g) at room temperature for about 20 minutes to soften it. Transfer the salmon fillet (400 g) to a curing container, check for bones, and remove them with tweezers if needed.
Mix the table salt (5 g) with the stevia (5 g) and sprinkle the mixture evenly over the salmon.
Peel the beetroot (150 g) and grate it finely.
Spread the softened miso paste over the fish, cover it with an even layer of grated beetroot, and cover the surface in contact with cling film.
Refrigerate the container for 6–8 hours; do not cure the fish for longer than 12–15 hours to prevent over-salting.
Before serving, remove the beetroot, quickly pat the surface dry, and slice the gravlax thinly. Keep the finished fish refrigerated for no more than 3 days.
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