Gravadlax With Beetroot, Dill And Vodka

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 place salmon on chopping board with skin facing down.
• 2 mix salt and sugar and rub evenly over both sides of the fish.
• 3 in a small bowl mix the beet, orange, and chopped dill and press the mixture all over the salmon.
• 4 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.
• 5 after chilling unwrap the fish and remove coating if you wish or simply slice the fillet thinly and serve.
• 6 if desired garnish with endive leaves, grated red radish, finely sliced shallots and dill sprigs.