
Dispositivos y accesorios
Beetroot Gravadlax
Prep. 20min
Total 48h 20min
4 portions
Ingredientes
Salmon Gravadlax (prepare 48 hours in advance)
-
orange thin peelings of skin1
-
juniper berries2
-
cooked beetroot peeled150 g
-
coarse sea salt200 g
-
Demerara sugar120 g
-
vodka30 g
-
fresh salmon fillet boned, skin on (approx. 600 g)1
Lemon Dill Cream
-
double cream100 g
-
lemon juice20 g
-
fine sea salt to taste1 pinch
-
ground black pepper to taste1 pinch
-
fresh dill leaves approx. 1 small handful, leaves only5 g
Inf. nutricional por 1 portion
Calorías
589 kcal /
2464 kJ
Proteína
36.6 g
Grasa
30.9 g
Carbohidratos
36.9 g
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SEAFOOD
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Reino Unido e Irlanda
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