Gravadlax

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Gravadlax
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 12 h. 30 min.
Ready in
Calories:
270
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie270 kcal(13 %)
Protein32.87 g(34 %)
Fat10.56 g(9 %)
Carbohydrates9.3 g(6 %)
Sugar added6.29 g(25 %)
Roughage0.51 g(2 %)
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Vitamin A26.19 mg(3,274 %)
Vitamin D0 μg(0 %)
Vitamin E0.01 mg(0 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.63 mg(57 %)
Niacin18.97 mg(158 %)
Vitamin B₆1.21 mg(86 %)
Folate38.89 μg(13 %)
Pantothenic acid2.45 mg(41 %)
Biotin6.38 μg(14 %)
Vitamin B₁₂3.89 μg(130 %)
Vitamin C2.78 mg(3 %)
Potassium876.38 mg(22 %)
Calcium33.44 mg(3 %)
Magnesium63.54 mg(21 %)
Iron1.55 mg(10 %)
Zinc1.09 mg(14 %)
Saturated fatty acids1.63 g
Cholesterol90.58 mg
Author of this recipe:
EAT SMARTER
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Ingredients

for
4
Ingredients
2
Juniper berries
1 teaspoon
Peppercorn
1 teaspoon
Coriander seed
2
allspice
2 tablespoons
Sea salt
2 tablespoons
sugar
⅜ cup
Beetroot 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)
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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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