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    You are in: Home / Recipes / Gravadlax With Beetroot, Dill and Vodka Recipe
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    Gravadlax With Beetroot, Dill and Vodka

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    lindseylcw's Note:

    Wonderful first course served on blinis or with crusty bread. From Feasts by Silvena Rowe

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    Units: US | Metric


    1. 1
      Place salmon on chopping board with skin facing down.
    2. 2
      mix salt and sugar and rub evenly over both sides of the fish.
    3. 3
      In a small bowl mix the beet, orange, and chopped dill and press the mixture all over the salmon.
    4. 4
      wrap with clingfilm and then with foil, put on a plate and place a plate on top with a weight on the plate. Chill for 36 hours.
    5. 5
      After chilling unwrap the fish and remove coating if you wish or simply slice the fillet thinly and serve.
    6. 6
      If desired garnish with endive leaves, grated red radish, finely sliced shallots and dill sprigs.

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    Nutritional Facts for Gravadlax With Beetroot, Dill and Vodka

    Serving Size: 1 (118 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 120.5
    Calories from Fat 21
    Total Fat 2.3 g
    Saturated Fat 0.3 g
    Cholesterol 34.6 mg
    Sodium 2398.3 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 0.7 g
    Sugars 7.0 g
    Protein 13.9 g

    The following items or measurements are not included:

    oranges, zest of

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