Gravad salmon, marinated with beetroot

Ingredients for 10 servings:

• 2 salmon fillets, with skin, 300 g each
• 250 g beetroot, fresh
• 3 tbsp sea salt, coarse
• 1 tbsp sugar
• 1 tsp, heaped lemon pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

shines on every fish buffet

Rinse the salmon fillet, pat dry, and remove all bones. Wash, peel, and coarsely grate the uncooked beetroot. Place one salmon fillet, skin-side down, in a large plastic bag. Mix the salt, sugar, and lemon pepper, then sprinkle half of the mixture over the salmon and massage it in. Spread the grated beetroot on top. Sprinkle the other half of the salmon with the remaining seasoning, massage it in, and place it on top of the salmon in the bag, skin-side up (it should look like a sandwich). Wrap the bag tightly and place it in a flat dish. Weight it down with a board, such as a large can of food, on top. Refrigerate for 48 hours. Turn it occasionally to allow the spices and beetroot to infuse the salmon. When the time is up, remove the salmon from the bag. Strip off any excess beetroot and spices, and cut the salmon into thin, wafer-thin slices using a very sharp knife (fillet knife). Serve the red salmon with fresh boiled potatoes, dark bread, butter, and fresh dill, if desired.