
Devices & Accessories
Beetroot Gravadlax
Prep. 20min
Total 48 h 20min
4 portions
Ingredients
Salmon Gravadlax (prepare 48 hours in advance)
-
orange thin peelings of skin1
-
juniper berries2
-
cooked beetroot peeled150 g
-
coarse sea salt200 g
-
Demerara sugar120 g
-
vodka30 g
-
fresh salmon fillet boned, skin on (approx. 600 g)1
Lemon Dill Cream
-
double cream100 g
-
lemon juice20 g
-
fine sea salt to taste1 pinch
-
ground black pepper to taste1 pinch
-
fresh dill leaves approx. 1 small handful, leaves only5 g
Nutrition per 1 portion
Calories
589 kcal /
2464 kJ
Protein
36.6 g
Fat
30.9 g
Carbohydrates
36.9 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

SEAFOOD
10 Recipes
UK and Ireland
UK and Ireland
You might also like...
PaNOma Mocktail
45min
Orange Liqueur Zabaglione
15min
Quenelles with Watercress Sauce
2 h 45min
Blueberry Cheesecake, Yoghurt Sorbet
4 h 30min
Mussels in Cream and White Wine Sauce
45min
Chocolate Lime Mousse with Sesame and Honey Streusel
3 h
Onion Relish
5min
Arbroath Smokie Soup
40min
Poached Egg Pots with Smoked Salmon and Avocado Salsa
30min
Bellini Cocktail
5min
Prawn Cocktail
15min
Creamy French Dressing
5min