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
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