Beetroot Salmon
6 servings
1440 minutes
The recipe for beetroot salmon, also known as gravlax, comes from the Scandinavian countries. The classic version involves "burying" it in greens, not beets. Literally, gravlax means "buried salmon". It is usually prepared from salmon, but any fish from the salmon family will do - trout, chum salmon, sockeye salmon. The ancient Scandinavians caught the fish, generously salted it and rubbed it with spices, and then simply buried it in the ground so that it would not spoil. Both the name and the method of preparation are harsh. Here, salmon under a ginger-lemon marinade after salting acquires a delicate aroma and spicy taste, and the beets add an unusual rich color.
1
Place the salmon fillet skin side down in a suitable container, sprinkle with salt and sugar, and rub them into the fish with gentle massaging movements.
- Salmon fillet: 500 g
- Sea salt: 50 g
- Sugar: 20 g
2
Grate the beetroot on a coarse grater, and grate the horseradish, ginger, and lemon zest on a fine grater.
- Beetroot: 200 g
- Horseradish: 30 g
- Ginger: 20 g
- Lemon: 1 piece
3
Mix everything together and place it on top of the fish, drizzle with lemon juice, vodka, and finely chopped dill. Refrigerate for a day.
- Lemon: 1 piece
- Vodka: 50 ml
- Dill: 50 g
4
Serve with black toasted bread.
