A Gourmet Gravlax with Noosa Black Garlic
Vibrant, elegant and packed with flavour, this Beetroot & Black Garlic Cured Salmon is a stunning dish for entertaining.
Fresh salmon is cured in a fragrant mixture of beetroot, Noosa Black Garlic Cloves, dill, caraway and sea salt, giving the fish a beautiful ruby colour and deep savoury flavour. The cured salmon is served with a creamy blend of crème fraîche and goat’s cheese, alongside a refreshing pear and cucumber salad dressed with Noosa Black Garlic White Balsamic Vinegar and Black Garlic Extra Virgin Olive Oil.
The result is a beautifully balanced dish with sweet, savoury and fresh flavours — perfect for elegant starters, festive platters or summer entertaining.
Recipe Details
Serves: 4–6 as a starter
Prep time: 20 minutes (+ 48 hours curing)
Ingredients
Beetroot & Black Garlic Cured Salmon
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250 g beetroot, cooked and peeled
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3 Noosa Black Garlic Cloves
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175 g coarse sea salt
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½ cup (110 g) caster sugar
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3 tsp caraway seeds, crushed
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3 tsp white pepper
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¼ cup fresh dill
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½ side fresh salmon, deboned
Crème Fraîche & Goat’s Cheese
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200 g crème fraîche
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100 g goat’s cheese
Pear & Cucumber Salad
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2 pears (we used Nashi), cut into batons
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2 French shallots, thinly sliced
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2 baby cucumbers, thinly sliced
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2 tbsp Noosa Black Garlic White Balsamic Vinegar
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1 tbsp Noosa Black Garlic Extra Virgin Olive Oil
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¼ cup fresh dill
Method
1. Prepare the curing mixture
Place the beetroot, Noosa Black Garlic Cloves, sea salt, sugar, dill, caraway seeds and white pepper into a blender or food processor.
Blend until a smooth, vibrant curing paste forms.
2. Cure the salmon
Spread half of the beetroot curing mixture across the base of a dish large enough to hold the salmon.
Place the salmon fillet on top and cover completely with the remaining curing mixture.
Cover with plastic wrap and refrigerate for 48 hours, allowing the salmon to cure and absorb the flavours.
3. Prepare the salmon for serving
After curing, remove the salmon from the refrigerator.
Rinse thoroughly under cold water to remove the curing mixture.
Pat dry with paper towel and place on a serving platter.
Garnish with fresh dill and sliced shallots.
4. Make the crème fraîche mixture
In a bowl, combine the crème fraîche and goat’s cheese.
Mash together with a fork until smooth and creamy.
Set aside until ready to serve.
5. Prepare the pear and cucumber salad
In a salad bowl combine:
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pear batons
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sliced cucumbers
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sliced shallots
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fresh dill
Dress the salad with Noosa Black Garlic White Balsamic Vinegar and Black Garlic Extra Virgin Olive Oil.
Toss gently to combine.
Serve
Slice the cured salmon thinly and arrange on a platter.
Serve alongside the crème fraîche mixture and the pear and cucumber salad.
Serving Suggestions
This dish is perfect for:
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elegant dinner party starters
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festive entertaining
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seafood platters
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long summer lunches
Pair with a chilled glass of rosé or crisp Sauvignon Blanc.
Why Black Garlic Elevates Cured Salmon
Noosa Black Garlic Cloves add subtle sweetness and deep umami flavour to the curing mixture, complementing the natural richness of the salmon.
Combined with the bright acidity of Black Garlic White Balsamic Vinegar, the dish achieves a beautifully balanced flavour profile that feels refined and modern.