Name: Beet gravlax with horseradish
Yield: 0
Ingredients: Pink salmon - 300 gram; Horseradish - 2 Tsp; Dill - 1 Tsp; Beet - 0.5 PC.; Salt - 1.5 Tsp; Sugar - 0.5 Tsp; Black pepper - 1 pinch

Ingredients for - Beet gravlax with horseradish

1. Pink salmon 300 gram

2. Horseradish 2 Tsp

3. Dill 1 Tsp

4. Beet 0.5 PC.

5. Salt 1.5 Tsp

6. Sugar 0.5 Tsp

7. Black pepper 1 pinch

How to cook deliciously - Beet gravlax with horseradish

1 . Stage

Prepare the ingredients for the gravlax. Cut the pink salmon into fillets, carefully remove all the bones, do not cut the fillets from the skin. Beets can be taken raw or boiled if desired. I have dried dill, homemade. Fresh now is not flavorful and it can sour on the fish.

2 . Stage

Mix salt, sugar, pepper and dried dill. I have salt and sugar in the ratio of 3 to 1. In any case, everyone's tastes are different, the amount and proportions to your liking.

1. Stage. Beet gravlax with horseradish: Mix salt, sugar, pepper and dried dill. I have salt and sugar in the ratio of 3 to 1. In any case, everyone's tastes are different, the amount and proportions to your liking.

3 . Stage

Spread the pink salmon fillets with table horseradish.

4 . Stage

Sprinkle the salt mixture (salt, sugar, dill) on top.

5 . Stage

Grate the beets on a fine grater and distribute over the fillets. Press down firmly. Wrap the fish in cling film and put in the fridge for 12-20 hours. Put a little weight. Beets do not give special taste, but the fish looks festive, appetizing and attractive.

1. Stage. Beet gravlax with horseradish: Grate the beets on a fine grater and distribute over the fillets. Press down firmly. Wrap the fish in cling film and put in the fridge for 12-20 hours. Put a little weight. Beets do not give special taste, but the fish looks festive, appetizing and attractive.

6 . Stage

Take the pink salmon fillets out of the refrigerator. Remove the beets and blot the surface with a paper towel. Let the fish dry for about 30 minutes at room temperature. To make it easier to slice the filet into thin slices, put it in the freezer for an hour. Thinly slice the fish with a sharp knife obliquely.