Gravadlax With Beetroot, Dill and Vodka
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 400 g salmon fillets, scaled and bones removed
- 2 tablespoons sea salt
- 2 tablespoons sugar
- 250 g beetroots, uncooked peeled and grated
- 1 orange, zest of, finely grated
- 2 tablespoons vodka
- 1 cup fresh dill, finely chopped
directions
- Place salmon on chopping board with skin facing down.
- mix salt and sugar and rub evenly over both sides of the fish.
- In a small bowl mix the beet, orange, and chopped dill and press the mixture all over the salmon.
- wrap with clingfilm and then with foil, put on a plate and place a plate on top with a weight on the plate. Chill for 36 hours.
- After chilling unwrap the fish and remove coating if you wish or simply slice the fillet thinly and serve.
- If desired garnish with endive leaves, grated red radish, finely sliced shallots and dill sprigs.
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RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
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