- 1.4kg side of salmon
- 250g salt
- 250g sugar
- 2 bunches of dill (roughly chopped)
- 2 large beetroot (grated)
- zest of half a lime
- a shot of snaps or vodka (optional)
- cooked quinoa
- small cubes of watermelon and beetroot
- watercress, lemon basil, marjoram
- soft boiled egg
- creme fraiche
- olive oil
- lime juice
- Lay 3 sheets of cling wrap overlapping on the counter or your kitchen bench top.
- Mix sugar and salt together and place half of the mixture down on the cling wrap.
- Place salmon skin side down on the sugar/salt.
- Evenly coat the salmon with the remainder of the mixture followed by the lime zest, chopped dill & grated beetroot.
- Wrap the salmon firmly in the cling wrap and refrigerate with a weight on top. (I used a wooden board and sat a jar on top.)
- After 24 hours, remove salmon from the cling wrap and wash under cold water to remove residual sugar/salt.
- Slice thinly and serve with cubed beetroot and watermelon, quinoa, marjoram creme fraiche, soft boiled egg w/ fennel salt, watercress and a variety of fresh herbs (marjoram, dill & lemon basil.)
- Final touch, dress the board lightly with olive oil & lime juice.
This entry was posted in Mains, Starters, The DIshes and tagged beetroot, creme fraiche, dill, fennel salt, gravlax, lemon basil, marjoram, nordic, quinoa, salmon, swedish, watercress, watermelon. Bookmark the permalink.
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