Gravadlax

Name: Gravadlax
Total time: 1 d 12 h 30 min
Yield: 4
Ingredients: 2 Juniper Berry; 1 tsp peppercorns; 1 tsp Coriander; 2 allspice; 2 Tbsps Sea salt; 2 Tbsps sugar; 0.375 cup Beet juice; 18 ozs Salmon fillet (ready-to-cook, with skin, bones removed); 1 Tbsp Dill (chopped); 1 Tbsp parsley (chopped); Lemon wedge; Dill (sprigs)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 1 d 12 h. 30 min.

Ready in

Ingredients

for

servings

Ingredients: 2 Juniper Berry; 1 tsp peppercorns; 1 tsp Coriander; 2 allspice; 2 Tbsps Sea salt; 2 Tbsps sugar; ⅜ cup Beet juice; 18 ozs Salmon fillet (ready-to-cook, with skin, bones removed); 1 Tbsp Dill (chopped); 1 Tbsp parsley (chopped)

To garnish: Lemon wedge; Dill (sprigs)

How healthy are the main ingredients?

sugar Dill parsley Dill

print shopping list

Preparation steps

Grind the juniper berries, peppercorn, coriander seeds and the allspice berries in a mortar and add the salt and sugar.

Place the spice mixture in a large baking dish and add the beetroot juice. Place the salmon in the marinade with the skin up, cover with cling film and weigh down gently. Marinate in the fridge for 1-1.5 days.

Remove the salmon from the marinade, brush off the spices and pat dry. Sprinkle with dill and parsley and serve in thin slices garnished with lemon wedges and dill sprigs.

Post the first comment