Typically salmon would arrive to Kenya frozen, which made me look for a fresher alternative for this gravlax recipe. The texture of the snapper is perfect and the white color of its flesh allows the beets to work miracle on the esthetics side.
800 of red snapper fillet
3 – 4 Tbs salt
1 tsp white pepper
1 large bunch of dill chopped
1 large beet, grated
1 lemon sliced
Wash and pad dry the fillet.
Place over a large peace of cling paper. Mix the salt, pepper and sugar in a small bowl. Cut the fillet in two and sprinkle with the pepper salt and sugar mix.
Next, cover with dill, then spread the grated beet and finally the lemon slices making sure the fillet is completely covered.
Flip one of the fillet halves over the other and cover tightly with the cling paper, then cover again with aluminium foil.
Refrigerate for 48h, turning it morning and evening.
To serve, wipe of the dill, lemon and beet, slice thinly and serve as a first course over blini, some fresh dill and Gravlax sauce (recipe follows).
Can be refrigerated for up to a week.
1Tbs Dijon mustard
1Tbs white wine vinegar
100 ml canola oil
salt and pepper to taste
2 Tbs dill, chopped
Mix the mustard, vinegar and sugar in a small bowl and start adding the oil very slowly while vigorously whisking the sauce until it thickens, add the dill at last.
Chablis Premier Cru being among the finest white wines of Burgundy marries well with the Gravlax. It has hints of lime and dried fruit. Serving temperature should be 12 -14C.
Photography by Zachary Saitoti
This recipe was featured in Healthy Woman Magazine in March 2015.