I made Beet and Horseradish Gravlax once and love horseradish taste in my gravlax, so I made it without beets and dill. Try it in Russian style – with sweet onion, black pepper and hot boiled potato in side.
about 1 lb. salmon filet
2 tbsp. salt
1 tbsp. sugar
2 tbsp. prepared hot horseradish
1/2 medium sweet onion for serving
1-2 splash of sunflower oil
fresh ground black pepper
Mix salt and sugar. Place the salmon on a large bowl or tray (I used glass bread pan), skin-side down. Cover with salt-n-sugar mix. Spread prepared horseradish all over the salmon. Cover the tray of salmon with parchment paper. Put into the fridge for 24 hours.
Pat the fillet dry with kitchen paper. Slice thin and serve with finely sliced onion, sprinkled with black pepper and sprayed with some oil. Great with hot boiled potato.