Gravlax / Gravardlax has its roots going back to the middle ages when fishermen would bury lightly salted fish in the sand above the high tide line to ferment. In Norway it have been a tradition for a long time. In christmas time gravlax is luxury for the Christmas brunch. Take your time and make your own gravlax this year. This variation with beetroot is both colorful and tasty.
Ingredients
- 400 g salmon fillet
- 25 g sea salt
- 25 g sugar
- 1 x lemon peel
- 1 x clementine
- 2 tbsp gin
- 1 x beetroot
- 2 handful fresh dill
Method
- Dry the fillet with some kitchen paper, and place the fillet in a deep, ovenproof dish with the skin side down. Wash and grate the beetroot. Mix the grated beetroot together with sea salt, sugar, lemon and clementine zest , chopped dill and a splash of gin or aquavit. Aquevit can be omitted if you want
- Spread the beetroot mixture over the salmon and grease it well. Cover the fillet with plastic wrap. It may be a good idea to place something heavy, such as a full milk carton, on top of the fish during digging. Put the mold in the fridge for at least 48 hours, but preferably longer.
- After at least 48 hours, take out the mold and carefully scrape off the beetroot mixture, and dry it well afterwards. Now the fish is finished and can be cut into thin slices.
