• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

MNK.

  • About
  • Recipes
  • Travel
    • My “Secret” Oslo
    • Oslo
    • Copenhagen
  • Work with me!
  • Instagram

Beetroot Gravlax with Dill & Aquavit

January 8, 2017 By Therese Leave a Comment

It was Christmas morning- our dinner table from the previous night magically turned into a extravagant breakfast table with all the Nordic foods one could imagine. Four types of pickled herring, scrambled eggs, rye bread, potato flat breads and gravlax by the plenty. I took out the beetroot gravlax with dill & aquavit I made a couple of days a head. Slicing it in thin slices- enjoyed on rye bread with a thin layer of cream cheese and freshly chopped dill. If you want to top it off and go off with a shablaam- I reccomend making a mustard sauce to go with it- delicious!

Gravlax was a way to preserve fish- where they salted the fish, wrapped it in cloth and burred it under ground for storage. Today its not buried under ground, but in our fridge instead- and it’s so delicious we don’t really store it for long either.

Gravlax can be enjoyed at all times- and it is something I enjoying making for a nice weekend breakfast, or when I have a get together of friends for lunch. By eating it with a real Danish rye bread where we would get a good source of fibre and slow carbohydrates it will give us a good, balanced meal and keep us full throughout the day. The fish itself contains a bunch of healthy fatty acids and the essential fatty acid called omega 3- and vitamine D, which is espeically good for our health during the winter months.

Print

Beetroot Cured Gravlax

Ingredients

1 kg salmon filet, skin on

70 g sea salt

40 g sugar

1 beetroot, grated

3 tbsp dill, finely chopped

3 tbsp aquavit (optional)

Instructions

  1. Put the salmon filet in a suitable baking dish.
  2. Rub the salmon with salt, sugar, dill and grated beetroot.
  3. Lightly sprinkle aquavit on top.
  4. Pack the fish filet in cling film, prefferably several times to make sure it’s sealed in.
  5. Put something heavy on top, like books, milk or anything else you have at hand. This is to make sure everything is absorbed into the fish filet.
  6. Let sit in the fridge for 3-4 days – turning it half way.
  7. Unwrap the salmon and peel off the rub, do not wash it off.
  8. Thinly slice the salmon and serve at once.
  9. Keeps for a couple of days in the fridge.

Related

Filed Under: Christmas, Norway, Recipes, Sweden Tagged With: brunch, Dinner, fish, gravlax, lax, lunch, nordic, norwegian, recipes, salmon, scandinavian, swedish

Previous Post: « Nordic Rye Gingerbread Cookies
Next Post: Nordic Beetroot Skillet Hash »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Social

  • View mynordickitchen’s profile on Facebook
  • View hi.tessa’s profile on Instagram
  • View Mynordickitchen’s profile on Pinterest
  • YouTube

Instagram

It’s the little moments ✨Iced coffee with @go_vegan_nordic
Do you miss me, summer? ☀️
My favorites so far!
One of my favorites ✨
Want to land a brand deal? 🤭 Do the work for them!
Roadtrips ❤️

Nordic Cuisine

The best way to understand the Nordic region’s food culture is more than a trip to Ikea- it’s understanding our traditions, our nature and our people.

Nordic cuisine has never been extravagant, nor has it been fancy- it can best be described with the words of my favorite cafe in Oslo; “By serving a simple slice of waffle with strawberry jam and brown cheese with a cup of coffee on the side”. Nordic cuisine is known to be simple and with few ingredients- ingredients from the areas where we live and the lands surrounding us- like the woods, the sea, the mountains and the fjords. A blend between fresh, seasonal and preserved flavors- often put in jars and stored away in a dark pantry somewhere on a farm- only to be enjoyed and devoured throughout the seasons.

Food is one of the most important things we have in life- and we should all have enough knowledge about food to be able to live a long and happy life. It should not be a burden- nor should it be boring. Food should be something that makes you thrive to be able to live the life you want, it should bring people together in the most wonderful way and last but not least- it should be fun.

Categories

Footer

Categories

Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Log in

 

Loading Comments...