Beetroot Gravadlax

Beetroot Gravadlax

4.0 6 rating

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

Difficulty

easy

Nutrition per 1 portion

Protein 36.6 g

Calories 2464 kJ / 589 kcal

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...

Poached Cod with Beurre Blanc and Tenderstem Broccoli

Poached Cod with Beurre Blanc and Tenderstem Broccoli

1 h 20 min

Orange Liqueur Zabaglione

Orange Liqueur Zabaglione

15 min

Duck and Pork Terrine

Duck and Pork Terrine

52 h

Lamb Roll with Freekeh Pilaf

Lamb Roll with Freekeh Pilaf

1 h 5 min

Rum Babas

Rum Babas

3 h 45 min

Peach Pavlova

Peach Pavlova

5 h 30 min

Red Onion and Garlic Soda Bread

Red Onion and Garlic Soda Bread

2 h 15 min

Caramelised Fennel and Ricotta Tarts with Pecorino Crisps

Caramelised Fennel and Ricotta Tarts with Pecorino Crisps

3 h

Lychee Panna Cotta with Rosewater Syrup

Lychee Panna Cotta with Rosewater Syrup

4 h 30 min

Bordelaise Sauce

Bordelaise Sauce

55 min

Jalapeño and Corn Croquettes with Chipotle Mayonnaise

Jalapeño and Corn Croquettes with Chipotle Mayonnaise

25 h 20 min

Chicken Liver Parfait

Chicken Liver Parfait

2 h 40 min