Modern Gravadlax

30 September


Courtesy of Maj and Joleen.


For beetroot and horseradish cream

½ Beetroot, peeled and finely grated

60ml Horseradish

150ml Crème fraiche

For beetroot Cured Salmon (Curing liquid)

1.5 litres Water

500g Coarse salt

500g Sugar

3 Beetroots, finely grated

15ml Fennel seeds

15ml Black peppercorns

15ml Juniper berries

250ml Good quality gin

1 Lemon's zest

125ml Fresh dill, coarsely chopped

1kg Salmon fillet with skin on, rinsed and patted dry

For fennel seed flatbread crackers

225g Cake flour

2.5ml Baking powder

3.75ml Fine salt

5ml Poppy seeds

10ml Sesame seeds

10ml Fennel seeds, coarsely ground (i.e. with a pestle and mortar)

2.5ml Coarse black pepper

30ml Olive oil

125ml Warm water

5ml Lemon juice

Extra olive oil for painting on the dough

Good quality flaky salt to top the flatbreads

For radish, fennel, and red onion pickle

8 Radishes, thinly sliced

1 Red onion, thinly sliced

2 Baby fennel bulbs, thinly sliced

125ml White wine vinegar

500ml Water

15ml Salt

1.25ml Pepper

55g Castor sugar



Place water, sugar and salt in a pot on the stove and dissolve the sugar and salt.  Remove and add fennel seeds, peppercorns, juniper berries. Let it cool in down in the fridge. Once cooled down remove and add the gin, lemon zest and dill.

Remove the skin from the salmon, place on paper towel on a baking tray, to dry it out.

Portion the salmon in preferred portions and place in the cooled down cooling liquid.  Place something heavy, like a wooden cutting board on top of the fish in the curing liquid, to make sure the fish is submerged in the curing liquid.

Leave to cure for 1 to 2 hours


Thinly slice the radishes, onion and fennel using a mandolin or a sharp knife. Combine the vinegar, water, salt, pepper and castor sugar and mix well until everything is dissolved.  Add the radish, onion and fennel to the mixture and let it stand for at least 2 hours to pickle.  The longer you leave it, the more prominent the pickle will be.


Add all the ingredients together and mix well to combine, set aside to serve.


Pre-heat an oven to 220°C.

Whisk together the flour, baking powder, fine salt, all the seeds and black pepper.

Make a well in the centre and add the olive oil. Add the lemon juice to the water and slowly add the water to the well, while mixing the flour together to start to shape a dough.  You might not use all the water.  Knead the dough until it’s an elastic dough.  Shape into a rough square, wrap in cling film and let it rest in the fridge.

Dust a clean surface with flour and roll out into a rectangle, as thin as possible.  Cut into long strips or shapes that you prefer. Place on a baking tray that’s lined with baking paper.  Brush the strips with olive oil, sprinkle with the salt and place onto a lined baking tray.  Let it bake for 8 – 10 minutes or until nice and crispy.


Small radishes, leaves on, cut in the length.

Rinse the salmon under cold water and pat dry.

Salt the salmon skin – fry in a pan with a little oil until crispy.

Place the cured salmon on a plate.  Dot either side with the beetroot horseradish crème fraiche.  Top the salmon with the fennel and radish salad.

Serve with the cracker on the side and the crispy salmon skin.

mkr sa 2

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