Gravadlax
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 12 h. 30 min.
Ready in
Ingredients
for
4
- 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)
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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