Beetroot Gravadlax
TM6 TM5 TM31

Beetroot Gravadlax

3.8 ( 5 ratings )

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

Like what you see? This recipe and more than 100 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes