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Beetroot, Dill and Vodka Gravlax

February 7, 2012

This recipe is from “Feasts – Food for Sharing from Central and Eastern Europe” by Silvena Rowe, it’s really a pretty nifty cook book, exciting and unusual recipes with really delicious flavour combinations and good full page pictures. I was scared to make Gravlax for years, raw fish being a bit of a danger zone if not prepared properly, but this recipe is actually fairly simple to make and produces delicious results!

– Recipe –


400g Salmon fillet scaled but with the skin on // 2 tablespoons of Sea Salt // 2 tablespoons Granulated Sugar // 250g Raw Beetroot peeled and grated // Grated Zest of one Orange // 2 tablespoons of Vodka // a large bunch of fresh and finely chopped Dill

  1. Place the Salmon on a chopping board skin side down. Mix the Salt and Sugar and rub evenly all over the Fish.
  2. Mix the Beetroot, Orange Zest, Vodka and Dill in a small bowl. Press all over the Salmon then wrap in clingfilm and then tin foil.
  3. Put on a plate and then place a weighted plate on top and refrigerate for 36 hours.
  4. Unwrap the Fish, scrape the coating off and then slice very thinly.
  5. Garnish with Beetroot, Radish, Shallots and or Dill.



From → Finnish, Fish

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