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Espoo Catering presents: Red cabbage gravlax for Christmas

Remember the melt-in-your mouth mud cake from last year? It’s that time of year when we release the Christmas recipe for 2025 – and this year it’s something really special! The holiday meal showstopper is gravlax with a vibrant hue from red cabbage.

This year’s Christmas recipe was created by Espoo Catering’s Jyrki Männynsalo, chef at Gumböle Manor.

Red cabbage gravlax

Ingredients:

  • 1 kg salmon fillet, boneless
  • 0.5 dl salt
  • 0.5 dl sugar
  • 1 tbsp dried fennel seed
  • 1 lemon
  • 500 g red cabbage
  • 0.5 dl beet juice or pickled beet brine

Steps:

  1. Remove the skin from the salmon fillet.
  2. Grate the red cabbage with the finest grater blade.
  3. Wash the lemon carefully and zest it (yellow part only).
  4. Mix the salt, sugar, fennel seeds, lemon zest, grated red cabbage and beet juice.
  5. Spread half of the mixture to the bottom of a dish.
  6. Place the skinless salmon fillet on top of the mixture and cover with the rest.
  7. Cover the dish carefully and set in the fridge for 2 days to develop.
  8. Rinse the salmon fillet with ice-cold water and dry. Check the taste.
  9. Cut the salmon into thin slices and enjoy.
 

Wishing you a merry Christmas from Jyrki – and everyone at Espoo Catering!