Beetroot Gravadlax
TM5 TM6

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 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

Like what you see? This recipe and more than 80 000 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

Show all