Name: Gravlax 2 Ways
Prep time: 30 min
Total time: 48 h 30 min
Yield: Serves 8–10
Cuisine: New Nordic
Ingredients: 1 large beetroot, peeled and coarsely grated (optional) or finely grated zest of 2 lemons; 20 g chopped dill or coriander; 2 x 500 g pieces skin-on organic salmon, both cut from the centre of the fish, pin-boned; 8 juniper berries or coriander seeds, lightly crushed; 2 tbsp aquavit, gin or vodka; 75 g golden caster sugar; 75 g flaky sea salt; 1 tsp roughly cracked black peppercorns

Preparation info

Serves
8–10

Difficulty
Easy
Ready in
49 hr

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Gravlax is traditionally served at Easter as well as Christmas. The classic herb is dill with lemon zest. The modern touch is to add raw shredded beetroot to the cure. On slicing the beet-cured salmon, you will have a deep red colour followed by the orange of the salmon.