Beetroot Gravadlax

Beetroot Gravadlax

4.0 6 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

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...

Tartare Sauce

Tartare Sauce

10 min

Chorizo Garlic Butter

Chorizo Garlic Butter

3 h 5 min

Chicken Liver Parfait

Chicken Liver Parfait

2 h 40 min

Apples with Cider Sabayon Sauce

Apples with Cider Sabayon Sauce

40 min

Mini Crab Cakes with Coriander Paste

Mini Crab Cakes with Coriander Paste

1 h

Honey and Blood Orange Cake

Honey and Blood Orange Cake

2 h

Mussels in Cream and White Wine Sauce

Mussels in Cream and White Wine Sauce

45 min

Duck with Blackberry Sauce and Celeriac Mash

Duck with Blackberry Sauce and Celeriac Mash

40 min

Sumac and Tahini Houmous

Sumac and Tahini Houmous

10 min

Celeriac, Roasted Hazelnut and Truffle Soup

Celeriac, Roasted Hazelnut and Truffle Soup

40 min

Smoked Salmon Pâté

Smoked Salmon Pâté

5 min

Smoked Mackerel Pâté

Smoked Mackerel Pâté

55 min