{"id":30104,"date":"2018-02-26T00:00:00","date_gmt":"2018-02-26T05:00:00","guid":{"rendered":"https:\/\/www.stromspa.com\/magazine\/uncategorized\/beetroot-cured-salmon-gravlax\/"},"modified":"2018-02-26T00:00:00","modified_gmt":"2018-02-26T05:00:00","slug":"beetroot-cured-salmon-gravlax","status":"publish","type":"post","link":"https:\/\/www.stromspa.com\/en\/magazine\/gourmet-discoveries\/beetroot-cured-salmon-gravlax\/","title":{"rendered":"Beetroot-cured salmon gravlax"},"content":{"rendered":"<p>For the Spring break, Str\u00f8m presents this essential recipe.<\/p>\n<p>6 servings<\/p>\n<p>Preparation time: 10 minutes<\/p>\n<p>Curing time: 48 hours<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 salmon fillet of about 700gr, skin removed<\/li>\n<li>100 gr coarse salt<\/li>\n<li>100 gr brown sugar<\/li>\n<li>300 gr red beets<\/li>\n<li>5 ml vodka<\/li>\n<li>1 bunch dill<\/li>\n<li>the zest of one lemon<\/li>\n<li>5 ml freshly ground pepper<\/li>\n<\/ul>\n<p>Lemon-dill sour cream<\/p>\n<ul>\n<li>125 ml sour cream<\/li>\n<li>15 ml fresh dill, chopped<\/li>\n<li>15 ml fresh lemon juice<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Clean the salmon fillet and remove all fish bones.<\/li>\n<li>Peel and grate the beets.<\/li>\n<li>Chop the whole bunch of dill.<\/li>\n<li>Place the salmon fillet in a large flat bowl and spread the coarse salt and brown sugar over the whole fillet.<\/li>\n<li>Add the grated beets, drizzle with the vodka and sprinkle the lemon peel on top.<\/li>\n<li>Add dill and pepper. Rigorously spread the ingredients over the entire fillet.<\/li>\n<li>Carefully wrap the fillet and its trimmings with a plastic wrap, place a weight on top do facilitate the curing process.<\/li>\n<li>Put it in the refrigerator and let it cure for 48 hours.<\/li>\n<li>Take off the plastic wrap and remove the entire garnish from the salmon.<\/li>\n<li>Rinse the fillet lightly with cold water and dry it gently with absorbent paper towel.<\/li>\n<li>At the time of serving, thinly slice the salmon fillet.<\/li>\n<li>Serve the gravlax with a lemon wedge, toasted bread slices, the lemon-dill sour cream and a side of green salad.<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>YOU MAY ALSO LIKE THESE ARTICLES<br \/>\n<\/strong><\/p>\n<p><a href=\"https:\/\/archive.stromspa.com\/en\/magazine\/gourmet-discoveries\/beets-and-honey-spring-salad\/\" target=\"_blank\" rel=\"noopener\">Beets and honey spring salad<\/a><\/p>\n<p><a href=\"https:\/\/archive.stromspa.com\/en\/magazine\/gourmet-discoveries\/spicy-chocolate-and-raspberry-cream\/\" target=\"_blank\" rel=\"noopener\">Spicy chocolate and raspberry cream<\/a><\/p>\n<p><a href=\"https:\/\/archive.stromspa.com\/en\/magazine\/gourmet-discoveries\/duck-confit-parmentier\/\" target=\"_blank\" rel=\"noopener\">Duck confit parmentier<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For the Spring break, Str\u00f8m presents this essential recipe. 6 servings Preparation time: 10 minutes Curing time: 48 hours Ingredients: 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22984,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1971],"tags":[],"class_list":["post-30104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-discoveries"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/30104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/comments?post=30104"}],"version-history":[{"count":0,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/30104\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media\/22984"}],"wp:attachment":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media?parent=30104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/categories?post=30104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/tags?post=30104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}