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Gravlax with beetroot

Gravlax with beetroot

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A stunning dish that will do well for any dinner party! Gravad lax with beetroot
Course Appetizer
Cuisine scandinavian
Keyword salmon
Prep Time 10 minutes
Cook Time 1 day 6 hours
Total Time 1 day 6 hours 10 minutes
Servings 10 people
Calories 118
Author Simone

Ingredients

  • 500 g beetroot cooked and drained
  • 1 tbsp fennel seeds
  • 1 bunch chervil
  • 500 g sea salt
  • 250 g sugar
  • 800 g salmon with skin good quality or sashimi grade

Instructions

  • Place the beetroot, fennel seeds, half a bunch of chervil, salt and sugar in a blender and puree until smooth. Place the salmon in a large bowl with the skin side down and spread the puree on top. Cover with cling film and marinate in the fridge for 10 hours.
  • After 10 hours, turn the salmon over and make sure the marinade is well distributed over the salmon. Leave to marinate for a further 20 hours. Remove the marinade from the salmon by rinsing with water and patting dry with kitchen paper. Cut into thin slices.
  • Serve with crusty bread, cream cheese with a little horseradish, cucumber and a little chervil. The salmon will keep in the fridge for at least a week.

Notes

For calculating the nutritional value I did not count the salt, sugar and beetroot as most of that is washed away.

Nutrition

Calories: 118kcal | Carbohydrates: 1g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 36mg | Potassium: 440mg | Fiber: 0.3g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg