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

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.