Salted Salmon AKA Gravlax with Gin and Beet

Name: Salted Salmon AKA Gravlax with Gin and Beet
Yield: 8
Cuisine: Danish,Signature Cuisine
Ingredients: Salmon fresh: 500 g of; Beetroot: 100 g of; Juniper berries: 1 tbsp. of; Coriander seeds: 1 tbsp. of; Black pepper whole: 1 tbsp. of; Gin: 1.5 tbsp. of; Salt: 50 g of; Sugar white: 30 g of

Features:

Cuisine:

Serves 8
Easy

Ingredients

500 g of Salmon fresh
Salmon fillet with skin
Spices:
100 g of Beetroot
1 tbsp. of Juniper berries
Or 1 tsp. of ground Juniper berries
1 tbsp. of Coriander seeds
Or 1 tsp. of ground Coriander seeds
1 tbsp. of Black pepper whole
Or 1 tsp. of ground Black pepper
1.5 tbsp. of Gin
50 g of Salt
30 g of Sugar white

Directions

It’s one of the highlights of Nordic cuisine. I won’t classify this recipe as strictly Scandinavian since gin is still an English drink with Dutch roots. However, in the north of Europe, where salmon is caught, it is cooked in a variety of ways and with spirits included. The Scandinavian countries use the traditional Aquavit. England uses gin and Russia uses vodka.

One way or another, the combination of salt, sugar, spices and strong alcohol is meant to keep the fish fresh and of course, makes it tasty. Beets are an optional ingredient. Salmon looks very cool and festive with it, but you can leave them out.

A combination of juniper berry, black pepper and coriander works well with gin. For vodka, it is better to put cumin instead of coriander. Although everything is very conditional and the spices can be a variety to your preference.

Bon Appétit!

Total visits: 311.
Today's visits: 1.

Steps

1 Done	Beets are used raw, which only means that they don't need to be specially pre-cooked. If you have boiled beets, you can use them as well. So, cut the beets. Put all the spice ingredients, including the beets in a blender and blend them into a smooth paste. You can grind the spices in a mortar beforehand.
2 Done	In a tray, put a layer of plastic wrap, then put an even layer of beet paste on the bottom of the plastic wrap. Lay the salmon pieces meat side up on the pasta and skin side up. Then press them down so the meat is completely covered by the pasta. Salt the skin a little bit on top with just the salt. Wrap it in plastic wrap. If you have fresh or properly frozen wild salmon, there is no need to press it with weight. If you are using farmed salmon or the fish is wet, press it with some weight on top to squeeze more moisture out of the fish.
3 Done	Place the salmon for about 48 to 72 hours into the fridge. Take out the ready salmon, rinse under running water, blot with a paper towel and put into a clean glass tray. Add some salt (if desired), close the tray and leave it for 24 hours in the fridge to allow the salt to spread evenly over the meat of the fish. However, this step is not necessary and you can eat the fish immediately.