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Beetroot Gravadlax

Beetroot Gravadlax
4.0 6 ratings
Prep. 20min
Total 48 h 20min
4 portions
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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

Difficulty

easy

Nutrition per 1 portion

Protein 36.6 g
Calories 2464 kJ / 589 kcal
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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