Anna Hansen Crispbread Recipes: Beetroot & Liquorice Cured Gravlax

Chef Anna Hansen from the Modern Pantry puts a twist on the Swedish classic, and makes beetroot and liquorice cured gravlax with cardamom and soy sauce, and serves it on a Peter’s Yard sourdough crispbread with a winter slaw. The beetroot juice in the marinade gives the outside of the salmon a ruby colour, and creates the most delicious gravlax which is perfect for a starter or a stunning element of a smörgåsbord. Find this delicious crispbread recipe on our website here: For more great British recipes, visit the Great British Chefs website at: ABOUT PETER’S YARD