Graved lax with five peppers and beetroot

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30min + min. 1 day brin

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Enjoy the Scandinavian delicacy with this simple recipe for graved lax with five peppers and beetroot.

Enjoy the Scandinavian delicacy with this simple recipe for graved lax with five peppers and beetroot.
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Ingredients

What do you need?

Quantity: 1 Plank Wild Salmon

1 flank wanted fresh salmon, with skin, without bones

Salt-spice mix:
400 g of cane sugar
400 g coarse sea salt
1 jar five peppers
2 tbsp pink pepper bulbs
2 tbsp black pepper bulbs
2 tbsp dried dill

3 cooked beetroot
150 ml of sour cream
1 klin horseradish
1 lemon

1 flank wanted fresh salmon, with skin, without bones

Salt-spice mix:
400 g of cane sugar
400 g coarse sea salt
1 jar five peppers
2 tbsp pink pepper bulbs
2 tbsp black pepper bulbs
2 tbsp dried dill

3 cooked beetroot
150 ml of sour cream
1 klin horseradish
1 lemon
Preparation method

How do you make this?

Check the salmon on bones and remove them with tweezers.

Place the salmon flank in a suitable scale.

Mix all ingredients for the salt spice mix in a bowl and divide half, in a smooth layer, over the salmon.

Cut the beetroot into thin slices and place them on the salmon roof.

Divide the rest of the salt mixture evenly over the beetroot.

Place a shelf in the dish and place some weight on it.

Let the salmon brin for a minimum of 1 day and a maximum of 2 days.

Remove the salmon from the dish and rinse it thoroughly with cold water.

Always store the salmon packed in plastic film or vacuum in the refrigerator.

Before serving, cut fine slices of the salmon (slightly slanted down to the skin) and place them on a plate.

Mix the sour cream with horseradish and serve with toasts, segments of lemon and freshly ground black pepper.

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