Have you ever tried Pink Salmon Gravlax? It is a great classic of Nordic cuisine. Today’s recipe for Homemade Pink Salmon Gravlax is perfect for the holidays because, thanks to the secret I’ll tell you below, the salmon turns a beautiful pink colour. Something to impress your guests!
Prep Time 15 minutesmins
Cook Time 0 minutesmins
Resting time 1 dayd
Total Time 1 dayd15 minutesmins
Course Main course
Cuisine International
Servings 8
Calories 117kcal
Equipment
Glas dish
Cling film
Ingredients
500gsalmon fillet
5cl of gin
2beetroots
1tablespoonjuniper berries
1tablespoonfennel seeds
50gsalt
20gsugar
Instructions
In a small bowl, pour the gin, salt and sugar. Mix well until the salt and sugar dissolve.
Peel the beetroot and grate it finely. Use kitchen gloves because beetroot stains! Add the beetroot to the gin and add the juniper and fennel seeds.
Put half of the preparation in a glass dish, place the salmon filet. If you have two fillets, you can add a layer of marinade between the two fillets.
Finish with the remaining marinade. Close your dish with cling film. Place a weight on the salmon, such as a milk carton.
Leave to marinate for at least 24 hours in the refrigerator.
After 24 hours, remove the salmon fillets from the dish. Rinse and dry on paper towels.
Cut into thin slices and serve on slices of wholemeal bread, for example, topped with cream cheese, cucumber and dill.