Beetroot Gravadlax

Beetroot Gravadlax

3.8 5 ratings

Prep. 20 min

Total 48 h 20 min

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

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

Sign up for free More information

Also featured in

SEAFOOD 10 Recipes
UK and Ireland

You might also like...

The Ultimate Barbecue Sauce

The Ultimate Barbecue Sauce

2 h

Beetroot Carpaccio

Beetroot Carpaccio

20 min

Crab Croquettes with Romesco Sauce

Crab Croquettes with Romesco Sauce

5 h 20 min

Mushroom Wellingtons

Mushroom Wellingtons

2 h 30 min

Chocolate Chestnut Torte -Torta di cioccolato e castagne

Chocolate Chestnut Torte -Torta di cioccolato e castagne

3 h 50 min

Greek Yoghurt with Honey and Walnuts

Greek Yoghurt with Honey and Walnuts

18 h 30 min

Smoked Cod Roe Éclairs with Horseradish Cream

Smoked Cod Roe Éclairs with Horseradish Cream

No ratings

Taramasalata

Taramasalata

15 min

Beurre Blanc

Beurre Blanc

20 min

Beurre blanc

Beurre blanc

15 min

Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé

Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé

1 h 10 min

Creamy French Dressing

Creamy French Dressing

5 min