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Salade de betterave et Tzatziki Fromagerie le Bédouin

Beet salad with herbs and pecan oil, salmon gravlax and tzatziki

(10 portions)


Preparing gravlax salmon with beet (Brine)

  • 700 g salmon
  • 220 g Kosher salt
  • 110 g brown sugar
  • 60 ml vodka
  • 75 g horseradish fresh or potted
  • 300 g fresh beetroot, finely grated (cut with the food processor)
  • 1 fennel bulb, finely grated (cut wuth the food processor)
  • zest and juice of 1 lemon
  • zest and juice of 1 orange
  • 60 ml crushed coriander seeds

Accompaniment :

  • 240 ml Tzatziki
  • 250 g baby spinach
  • 50 ml olive oil
  • Fleur de sel, black pepper
  • 500 g of pickled beets (homemade or purchased) diced
  • Chives and parsley finely chopped
  • 50 ml pecan oil
  • Micro cilantro


  1. Place salmon on a baking sheet
  2. Combine all brine ingredients and pour over salmon
  3. Marinate salmon in the refrigerator for 48 hours, placing a plate and a weight on top to put pressure on the brine so that it penetrates well into the salmon
  4. Remove the brine and remove the salmon skin with a sharp knife
  5. Slice and serve on a bed of spinach, accompanied with tzatziki and beet tartar with herb and pecan oil. Decorate the whole micro cilantro

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Bon appetit!

Chef Manuel Lamarre and his team

Manuel Lamarre – 514 743-3614 –