Try this Beetroot-cured Salmon Gravadlax With Fennel Vodka recipe, or contribute your own.
Suggest a better descriptionSimon's fennel vodka
1. Take a double shot of vodka from the bottle to brace yourself and venture out to gather wild fennel from the neighbour's garden.
2. Return and wash the fennel - and cram as much into the bottle of vodka as possible.
3. Store in the freezer and leave for a month before drinking.
Salmon grayadlax
1. Lay the two fillets of salmon side by side on a plastic tray.
2. Zest the lemons and squeeze the juice and combine with remaining ingredients except the beetroot.
3. Cake the mixture onto one of the fillets and sandwich with the other fillet.
4. Wrap tightly with cling film and weigh down lightly with a ceramic dish.
5. Refrigerate for 24 -36 hours. You will notice a lot of liquid drawing from the salmon fillets.
6. Wash in cold water, discard juice and remaining herbs, etc., and gently pat dry.
7. Cover the salmon fillets with the grated beetroot and wrap again in cling film. Leave for further 12 - 24 hours.
8. Again wash and pat dry.
9. Slice thinly on an angle, cutting towards the skin and off it.
Serve with a shot of the fennel vodka on the side, some toasted rye bread and a little cream cheese mixed with horseradish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1804g) | ||
Recipe Makes: Servings | ||
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Calories: 1797 | ||
Calories from Fat: 9 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 282950.6mg | 9757 % | |
Potassium 535.7mg | 14 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 15.2g | 61 % | |
Sugars, other 19.4g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1797
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