Graved salmon with beetroot

Ingredients for 4 servings:

• 750 g salmon fillet(s), organic
• 150 g sea salt, coarse
• 50 g cane sugar
• 4 tbsp horseradish, fresh
• 200 g beetroot
• 1 bulb(s) of fennel
• 40 ml gin
• 1 bunch of dill
• 1 organic lemon(s)
• 1 tsp fennel seeds

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Total time approx. 2 days 40 minutes

Graved salmon is a Scandinavian specialty and means something like “buried salmon.” In the past, salmon fillets were wrapped in tree bark, placed in holes in the ground, and weighted down with earth. This allowed the salt to penetrate the fish and preserve it. Preparation: First, carefully check the salmon fillet for bones and remove any remaining bones with tweezers. Then, wash the fish and pat it dry with kitchen paper. Place the salmon skin-side down in a baking dish and spread the sea salt and sugar evenly over it. Peel the beetroot and horseradish and grate them finely. It’s best to wear rubber gloves for this, so your fingers won’t turn red! Spread the grated beetroot and horseradish over the salmon, ensuring it is evenly covered. Wash the fennel and dill, finely slice the fennel, roughly chop the dill, and spread both evenly over the fish. Using a fine grater, grate the zest of the organic lemon over the fish, sprinkle with the fennel seeds, and drizzle with the gin. Place a sheet of cling film over the salmon, ideally two rows side by side, and press it lightly onto the fish. Then you need to weigh everything down! I prefer to use two 1-liter water bottles for this, but you can also use any weight. Now the salmon needs to marinate in the refrigerator for 2 days. After 2 days, remove the salmon from the pan and remove all the excess with kitchen paper. Once the salmon is clean and dry, place it skin-side down on a cutting board. Using a long, sharp knife, start by inserting the knife under the fillet at the thinner end to loosen the skin. Slowly move the knife back and forth, working it further and further under the skin until it is completely removed. Now place the fillet on a new cutting board (there will probably be some scales scattered across the used one) and look at the old skin side. If there are any gray or dark spots, carefully cut those away as well. Then check again to make sure there aren’t any hidden scales, and then you can turn the fillet over. Cut the gravlax into thin slices and serve. I like to arrange the salmon like a snail, from the inside out; this brings out its wonderful color even better and is reminiscent of a flower. Very nice! I like to serve this fantastic fish with a light yogurt sauce and herbed baked potatoes. If you have any leftover gravlax, you can wrap it in cling film and store it in the refrigerator for up to 10 days.