Gravadlax
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 12 h. 30 min.
Ready in
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 kcal | (13 %) | ||
| Protein | 32.87 g | (34 %) | ||
| Fat | 10.56 g | (9 %) | ||
| Carbohydrates | 9.3 g | (6 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 0.51 g | (2 %) |
more nutritional values
| Vitamin A | 26.19 mg | (3,274 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.01 mg | (0 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.63 mg | (57 %) | ||
| Niacin | 18.97 mg | (158 %) | ||
| Vitamin B₆ | 1.21 mg | (86 %) | ||
| Folate | 38.89 μg | (13 %) | ||
| Pantothenic acid | 2.45 mg | (41 %) | ||
| Biotin | 6.38 μg | (14 %) | ||
| Vitamin B₁₂ | 3.89 μg | (130 %) | ||
| Vitamin C | 2.78 mg | (3 %) | ||
| Potassium | 876.38 mg | (22 %) | ||
| Calcium | 33.44 mg | (3 %) | ||
| Magnesium | 63.54 mg | (21 %) | ||
| Iron | 1.55 mg | (10 %) | ||
| Zinc | 1.09 mg | (14 %) | ||
| Saturated fatty acids | 1.63 g | |||
| Cholesterol | 90.58 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Juniper Berry
- 1 teaspoon peppercorns
- 1 teaspoon Coriander
- 2 allspice
- 2 tablespoons Sea salt
- 2 tablespoons sugar
- ⅜ cup Beet juice
- 18 ounces Salmon fillet (ready-to-cook, with skin, bones removed)
- 1 tablespoon Dill (chopped)
- 1 tablespoon parsley (chopped)
- To garnish
- Lemon wedge
- Dill (sprigs)
Preparation steps
1.
Grind the juniper berries, peppercorn, coriander seeds and the allspice berries in a mortar and add the salt and sugar.
2.
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.
3.
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.
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