Beetroot Gravadlax

Beetroot Gravadlax

3.8 5 ratings

Prep. 20min

Total 48 h 20min

4 portions

Ingredients

Salmon Gravadlax (prepare 48 hours in advance)

orange thin peelings of skin
1
juniper berries
2
cooked beetroot peeled
150 g
coarse sea salt
200 g
Demerara sugar
120 g
vodka
30 g
fresh salmon fillet boned, skin on (approx. 600 g)
1

Lemon Dill Cream

double cream
100 g
lemon juice
20 g
fine sea salt to taste
1 pinch
ground black pepper to taste
1 pinch
fresh dill leaves approx. 1 small handful, leaves only
5 g

Nutrition per 1 portion

Calories 589 kcal / 2464 kJ

Protein 36.6 g

Fat 30.9 g

Carbohydrates 36.9 g

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Also featured in

SEAFOOD 10 Recipes
UK and Ireland

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