High in Healthy Fats

Beet Gravlax Salmon with Rye Crisps

Average: 5 (2 votes)
(2 votes)
Beet Gravlax Salmon with Rye Crisps

Beet Gravlax Salmon with Rye Crisps - A twist on a classic with many healthy fatty acids

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Health Score:
79 / 100
40 min.
ready in 1 d 40 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Salmon offers many unsaturated fatty acids needed by neurotransmitters and nerve cells - they support the ability to think and concentrate, as well as memory.

The Beetroot-Graved Salmon with Rye Crisps is super as an appetizer for the Christmas menu, because it is very easy to prepare and guaranteed to make an impression on your guests!

1 serving contains
(Percentage of daily recommendation)
Calorie445 cal.(21 %)
Protein30 g(31 %)
Fat22 g(19 %)
Carbohydrates31 g(21 %)
Sugar added8 g(32 %)
Roughage5.3 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D4.8 μg(24 %)
Vitamin E4.2 mg(35 %)
Vitamin K24.9 μg(42 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin18 mg(150 %)
Vitamin B₆0.9 mg(64 %)
Folate138 μg(46 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C9 mg(9 %)
Potassium857 mg(21 %)
Calcium51 mg(5 %)
Magnesium82 mg(27 %)
Iron1.9 mg(13 %)
Iodine11 μg(6 %)
Zinc1.4 mg(18 %)
Saturated fatty acids6 g
Uric acid36 mg
Cholesterol85 mg
Complete sugar8 g


1 tsp Coriander
1 tsp peppercorns
2 ¼ ozs Raw cane sugar (3 TBSP.)
5 Tbsps Sea salt
9 ozs Beets
36 ozs salmon fillets (salmon fillet side; ready to cook, with skin and without bones)
9 ozs Whole Grain Rye Flour
8 ½ ozs Whole wheat flour
2 Tbsps Canola oil
½ tsp salt
5 ¼ ozs Dark beer or Malt beer
2 handfuls parsley
1 handful cilantro
7 ozs Sour cream
How healthy are the main ingredients?
Sour creamWhole wheat flourparsleysalt

Preparation steps


Finely pound coriander seeds and peppercorns in a mortar, mix both with sugar and sea salt. Spread 1-2 tablespoons of the spiced salt mixture in an oblong flat dish.


Rinse salmon, pat dry and place skin side down on top. Peel beet and grate finely. Pour remaining seasoning salt and beet over salmon, cover and weigh down lightly. Leave salmon in refrigerator for 24 hours, turning once after 12 hours.


Then for the crisps, knead both flours with oil, salt and beer to a firm smooth dough and let rest for about 15 minutes. Meanwhile, rinse salmon and pat dry. Wash herbs, shake dry, chop finely and sprinkle on salmon. Cut salmon into fine slices.


Divide dough into 8 portions and roll out thinly. Fry in batches in a hot pan on both sides for 2-4 minutes each over medium heat until crispy. Serve crisps and sour cream with salmon.