Per preparare il vitello gravlax: frullare la barbabietola con un frullatore ad immersione, quindi riunirla in una terrina capiente con lo scalogno tritato, la scorza del lime, lo zucchero, il sale grosso, il peperoncino schiacciato, i semi di finocchio, lo zenzero, l’aneto tritato e amalgamare bene.
Sistemare la carne di vitello in una terrina, cospargerla bene con il composto aromatico, coprire con pellicola trasparente e lasciare riposare in frigorifero per 8-10 ore, avendo cura di rigirare la carne almeno un paio di volte durante la marinatura. Trascorso il tempo, prelevare la carne dalla terrina, sciacquarla accuratamente sotto acqua corrente e asciugarla con carta da cucina, e infine tagliarla a fettine.
Per preparare la salsa gravlax: in una bacinella emulsionare con una frusta (o un frullatore a immersione) tutti gli ingredienti, aggiungendo l’olio di semi a filo sino ad ottenere una salsa cremosa, quindi unire l’aneto tritato finemente e mescolare il tutto.
Disporre sul piatto delle fette di pane croccante, adagiarvi sopra le fettine di vitello gravlax e aggiungere ciuffetti di salsa gravlax qui e là, decorando infine con germogli o erbette a piacere.
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