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Ingredients
Salmon Gravadlax (prepare 48 hours in advance)
- 1 orange thin peelings of skin
- 2 juniper berries
- 150 g cooked beetroot peeled
- 200 g coarse sea salt
- 120 g Demerara sugar
- 30 g vodka
- 1 fresh salmon fillet boned, skin on (approx. 600 g)
Lemon Dill Cream
- 100 g double cream
- 20 g lemon juice
- 1 pinch fine sea salt to taste
- 1 pinch ground black pepper to taste
- 5 g fresh dill leaves approx. 1 small handful, leaves only
- 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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