Beetroot Salma Salmon with Toasted Sourdough Bread ans Horseradish Cream

Tilberedning

1. 1

   Grate the beets and mix in a bowl together with the zest and juice from the lemon and from the orange, salt, sugar and gin.

2. 2

   Place the salmon on a baking sheet with a plastic wrap, and cover the whole salmon with the beetroot mixture. Wrap the salmon in the plastic wrap and leave it for 48 hours.

3. 3

   Scrape off the beetroot mixture but do not rinse the salmon. Cut into thin slices before serving.

4. 4

   Whisk together sour cream and grated horseradish. Season with salt, pepper and lemon juice.

5. 5

   Cut the sourdough bread into thick slices and serve with the horseradish cream and salmon.

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