Homemade Pink Salmon Gravlax
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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!
Equipment
- Glas dish
- Cling film
Ingredients
- 500 g salmon fillet
- 5 cl of gin
- 2 beetroots
- 1 tablespoon juniper berries
- 1 tablespoon fennel seeds
- 50 g salt
- 20 g sugar
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.
Nutrition
Calories: 117kcalCarbohydrates: 5gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 34mgSodium: 2467mgPotassium: 386mgFiber: 1gSugar: 4gVitamin A: 33IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!