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Beetroot-cured salmon gravlax

26 February 2018 by Strøm Spa Nordique

For the Spring break, Strøm presents this essential recipe.

6 servings

Preparation time: 10 minutes

Curing time: 48 hours


  • 1 salmon fillet of about 700gr, skin removed
  • 100 gr coarse salt
  • 100 gr brown sugar
  • 300 gr red beets
  • 5 ml vodka
  • 1 bunch dill
  • the zest of one lemon
  • 5 ml freshly ground pepper

Lemon-dill sour cream

  • 125 ml sour cream
  • 15 ml fresh dill, chopped
  • 15 ml fresh lemon juice
  • Salt and pepper to taste


  • Clean the salmon fillet and remove all fish bones.
  • Peel and grate the beets.
  • Chop the whole bunch of dill.
  • Place the salmon fillet in a large flat bowl and spread the coarse salt and brown sugar over the whole fillet.
  • Add the grated beets, drizzle with the vodka and sprinkle the lemon peel on top.
  • Add dill and pepper. Rigorously spread the ingredients over the entire fillet.
  • Carefully wrap the fillet and its trimmings with a plastic wrap, place a weight on top do facilitate the curing process.
  • Put it in the refrigerator and let it cure for 48 hours.
  • Take off the plastic wrap and remove the entire garnish from the salmon.
  • Rinse the fillet lightly with cold water and dry it gently with absorbent paper towel.
  • At the time of serving, thinly slice the salmon fillet.
  • Serve the gravlax with a lemon wedge, toasted bread slices, the lemon-dill sour cream and a side of green salad.



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