Gravlax – Marinade with Beetroot, Fresh Horseradish, Vodka and Dill

Summary

Ingredients

• 1 salmon fillet (s), skin and bones, approx. .3 - .5 kg
• 200 g beetroot, fresh
• 100 g sea salt, coarse
• 50 g suar, brown
• 50 ml vodka
• 2 bunch dill
• 1 lemon (s), organic or untreated
• 100 g horseradish root (s), fresh or rated horseradish from the jar

To garnish:

• some dill
• some lemon zest
• some horseradish, grated

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Instructions

1. Peel, clean and cut the beetroot into small cubes, wearing gloves if necessary. Put the salt, sugar, vodka and dill in a tall blender and puree with a hand blender. Possibly just grate or chop everything finely. Grate in the lemon peel and horseradish or use grated horseradish from the glass. Mix everything well.
2. Put some of the stain on the bottom of a vessel and place the salmon on top with the skin side down. Spread the rest of the mixture on the fish and press down a little; everything must be covered. Seal the bowl well with cling film. If you want, you can weigh the fish down with a board and, if necessary, a weight.
3. Then place the jar in the refrigerator for at least 36 hours or, if the salmon side is particularly thick, 48 hours. Then the fish is completely pulled through.
4. Unpack the marinated salmon, pour away the liquid and rub off the salty topping (it stains strongly, wear gloves if necessary). Pat the salmon dry with kitchen paper.
5. Then garnish with fresh dill, a touch of freshly grated horseradish and a little grated lemon zest and, if necessary, top with small, cooked, lightly marinated beetroot cubes. Then close tightly with foil and store in a cool place until serving.
6. Gravlax can be kept in the refrigerator for up to two weeks.
7. There are two methods of serving:
8. With a long, flexible knife (preferably a typical salmon knife) cut the salmon diagonally into thin slices, down to the skin and remove the slice with it. Arrange the slices as they come on a platter or in portions on the plates that are to be served. This is the best way to show off the grandiose play of colors.
9. I prefer the second method. Remove the whole skin (again with the salmon knife) and remove the gray layer of oil if necessary - it just looks nicer on the plate. Then cut vertically into sections approx. 5 - 8 mm thick and arrange them as in the first method. In my opinion, you have a more intense mouthfeel and thus more enjoyment.
10. Delicious with a simple salad and / or good bread. A cream horseradish that is not too hot and, depending on your taste, a fresh, strong white wine, prosecco, champagne etc.

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