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Gravadlax With Beetroot, Dill and Vodka Recipe

Gravadlax With Beetroot, Dill and Vodka Recipe

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Ingredients:

Serving

400 g salmon fillets, scaled and bones removed
2 tbsp sea salt
2 tbsp sugar
250 g beetroots, uncooked peeled and grated
1 orange , zest of, finely grated
2 tbsp vodka
1 cup fresh dill, finely chopped

Directions:

Place salmon on chopping board with skin facing down.
Mix salt and sugar and rub evenly over both sides of the fish.
In a small bowl mix the beet, orange, and chopped dill and press the mixture all over the salmon.
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.
After chilling unwrap the fish and remove coating if you wish or simply slice the fillet thinly and serve.
If desired garnish with endive leaves, grated red radish, finely sliced shallots and dill sprigs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.98 Kcal (544 kJ)
Calories from fat	24.13 Kcal
		% Daily Value*
Total Fat	2.68g	4%
Cholesterol	30.67mg	10%
Sodium	2408.98mg	100%
Potassium	430.46mg	9%
Total Carbs	7.89g	3%
Sugars	7.5g	30%
Dietary Fiber	1.3g	5%
Protein	15.1g	30%
Vitamin C	14.9mg	25%
Iron	33.4mg	186%
Calcium	26.3mg	3%

Amount Per 100 g
Calories	89.67 Kcal (375 kJ)
Calories from fat	16.65 Kcal
		% Daily Value*
Total Fat	1.85g	4%
Cholesterol	21.16mg	10%
Sodium	1661.94mg	100%
Potassium	296.97mg	9%
Total Carbs	5.44g	3%
Sugars	5.17g	30%
Dietary Fiber	0.9g	5%
Protein	10.41g	30%
Vitamin C	10.3mg	25%
Iron	23.1mg	186%
Calcium	18.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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