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Salmon Gravadlax with beetroots
Salmon Gravadlax with beetroots
Method
  • On the bottom of a 20x25 cm baking pan, spread 1 bunch of dill.
  • Place the salmon over it, skin side down.
  • On the first day, the marinade is strong and aggressive; this is why the salmon is placed skin side down.
  • The following day, the salmon releases its juices and softens the marinade so that you can then turn it over.

For the marinade

  • Whisk together the coarse salt, sugar, orange juice, cognac, star anise, lemon zest, lemon juice and pepper in a bowl. The salt and sugar may not melt but that shouldn’t worry you.

For the salmon

  • Pour the marinade over the salmon.
  • Peel and grate the beetroot. Place over the salmon and press down on it so it can stick.
  • Cover with plastic wrap, making sure it directly touches the salmon and the marinade so that absolutely no air is allowed in.
  • Refrigerate for 24 hours.
  • Then, flip the salmon over in the marinade, skin side up and marinate again for 24 hours (if you want it more ‘well done’ allow it to marinate another 6 hours at the most).
  • After 2 days, remove the salmon from the marinade and rinse very well under running water.
  • Discard the marinade.
  • Line a chopping board with paper towels and place salmon on it to drain. Then, pat dry with paper towels, until completely dry.

To assemble

  • On the flesh side of the salmon, spread the mustard using the back of a spoon.
  • Finely chop the 2nd bunch of dill and spread it on the chopping board in the shape of the salmon.
  • Place the salmon over it, mustard side down, and press down on it with your hands to help it stick.
  • Thinly slice the flesh until the knife touches the skin.
  • When all of the salmon has been thinly slices, remove the skin by cutting horizontally and parallel to the skin, under the slices. Set aside.
  • In a bowl, combine the cream cheese, lime zest, lime juice and a generous amount of freshly ground pepper with a spoon.
  • Cut the ciabatta loaf horizontally.
  • Spread the cream cheese mixture on one side.
  • Then add the salmon slices, rocket leaves and olive oil.
  • Cover, cut and serve.
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Nutritional
Chart

Nutrition information per portion

362
Calories (kcal)
18 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

19.3
Total Fat (g)
28 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

3.4
Saturated Fat (g)
17 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

18.4
Total Carbs (g)
7 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

14.8
Sugars (g)
16 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

21.9
Protein (g)
44 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.3
Fibre (g)
5 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.24
Sodium (g)
4 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.