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®.

Sign up for free More information

Also featured in

SEAFOOD 10 Recipes
UK and Ireland

You might also like...

Turmeric and Onion Bread

2h 45min

Onion Bhajis with Chilli Coriander Dip (TM5)

1h

Parmesan and Oat Rolls

1h 40min

Welsh 'Rabbits'

20min

Strawberry and Pistachio Semifreddo - Semifreddo alla fragola e pistacchio

18h

Pumpkin, Carrot and Herb Bread

1h 30min

Ginger Sparkler

40min

Watermelon Canapés with Whipped Feta and Walnuts

20min

Potato Curry (Ala Hodi)

40min

Cardamom and Rose Shortbread

1h 30min

Honey and Blood Orange Cake

2h

Persian Flatbread with Herb and Walnut Dip

2h 35min