Summary

Ingredients

• 2 salmon fillet (s), with skin, 300 g each
• 250 g beetroot, fresh
• 3 tablespoon sea salt, coarse
• 1 tablespoon sugar
• 1 teaspoon, heaped lemon pepper

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Instructions

1. Rinse the salmon fillet, pat dry and remove all bones. Wash, peel and coarsely grate the uncooked beetroot tuber.
2. Place a salmon fillet skin down in a large plastic bag. Mix salt, sugar and lemon pepper and sprinkle with half of it on the salmon and massage in. Now spread the grated beetroot on top. Sprinkle the second half of the salmon with the remaining spice mixture, massage in and place on the salmon in the bag so that the skin is on top (looks like a sandwich). Wrap the bag tightly and place it in a flat shape and weigh it down with a board on which, for example, a large box stands. Place in the refrigerator for 48 hours.
3. Turn it around every now and then so that the spices and beetroot soak the salmon through.
4. When the time is up, get the salmon out of the bag. Strip off the excess beetroot and spices and cut the salmon into fine, thin slices with a very sharp knife (filleting knife).
5. The now red salmon is served with fresh jacket potatoes, dark bread, butter and possibly fresh dill.