Beetroot Gravadlax
TM5 TM6

Beetroot Gravadlax

Ingredients

Salmon Gravadlax (prepare 48 hours in advance)

  • 1 orange, thin peelings of skin
  • 2 juniper berries
  • 150 g cooked beetroots, 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, approx. 1 small handful, leaves only

Nutrition
per 1 portion
Calories
2464 kJ / 589 kcal
Protein
36.6 g
Carbohydrates
36.9 g
Fat
30.9 g

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