Beetroot Gravadlax

Beetroot Gravadlax

3.8 5 valutazioni

Prep. 20min

Totale 48h 20min

4 portions

Ingredienti

Salmon Gravadlax (prepare 48 hours in advance)

orange thin peelings of skin
1
juniper berries
2
cooked beetroot peeled
150 g
coarse sea salt
200 g
Demerara sugar
120 g
vodka
30 g
fresh salmon fillet boned, skin on (approx. 600 g)
1

Lemon Dill Cream

double cream
100 g
lemon juice
20 g
fine sea salt to taste
1 pinch
ground black pepper to taste
1 pinch
fresh dill leaves approx. 1 small handful, leaves only
5 g

Valori nutritivi per 1 portion

Calorie 589 kcal / 2464 kJ

Proteine 36.6 g

Grassi 30.9 g

Carboidrati 36.9 g

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Presente anche in

SEAFOOD 10 ricette
Regno Unito e Irlanda

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