Gravlax with five peppers and beetroot

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30min + min. 1 day curing

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

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

What do you need?

Quantity: 1 flank of wild salmon

1 flank of wild fresh salmon, skin on, boneless

Salt-spice mixture:
400 g brown sugar
400 g coarse sea salt
1 jar of five peppers
2 tbsp pink peppercorns
2 tbsp black peppercorns
2 tbsp dried dill

3 cooked beetroot
150 ml sour cream
1 tsp horseradish grated
1 lemon

1 flank of wild fresh salmon, skin on, boneless

Salt-spice mixture:
400 g brown sugar
400 g coarse sea salt
1 jar of five peppers
2 tbsp pink peppercorns
2 tbsp black peppercorns
2 tbsp dried dill

3 cooked beetroot
150 ml sour cream
1 tsp horseradish grated
1 lemon
Preparation method

How do you make this?

Check the salmon for bones and remove them with tweezers.

Place the salmon flank in a suitable dish.

Mix all ingredients for the salt-spice mixture in a bowl and spread half, in an even layer, over the salmon.

Slice the beetroot thinly and layer them shingle-style on the salmon.

Evenly distribute the rest of the salt mixture over the beetroot.

Place a board in the dish and put some weight on it.

Let the salmon cure for at least 1 day and a maximum of 2 days.

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

Always store the salmon wrapped in plastic wrap or vacuum sealed in the refrigerator.

For serving, slice the salmon thinly (slightly diagonally down to the skin) and place it on a plate.

Mix the sour cream with horseradish and serve this with crackers, lemon wedges, and freshly ground black pepper.

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