Gravadlax With Beetroot, Dill and Vodka

1. 1

   Place salmon on chopping board with skin facing down.

2. 2

   mix salt and sugar and rub evenly over both sides of the fish.

3. 3

   In a small bowl mix the beet, orange, and chopped dill and press the mixture all over the salmon.

4. 4

   wrap with clingfilm and then with foil, put on a plate and place a plate on top with a weight on the plate.

5. 5

   Chill for 36 hours.

6. 6

   After chilling unwrap the fish and remove coating if you wish or simply slice the fillet thinly and serve.

7. 7

   If desired garnish with endive leaves, grated red radish, finely sliced shallots and dill sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.