Beetroot Gravlax with Dill & Aquavit

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.

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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.