Saumon Gravlax à la betterave rouge

Ingredients

• 1 salmon fillet, about 800 g

• 150 g of coarse salt

• 60 g of brown sugar

• 1 raw grated beetroot

• 5 cl of gin

• 1 bunch of dill

• Zest of 1 lemon

Instructions

1. Clean your fillet. Peel and grate the beetroot. Chop the bunch of dill. Line the bottom of your dish with plastic wrap, leaving some excess to fold over later.

2. Place the salmon skin-side down in a dish sized for the salmon. Distribute the coarse salt all over the fillet, then sprinkle with the brown sugar. Add the grated beetroot, drizzle with gin, and finish with the chopped dill and lemon zest.

3. Evenly spread all the ingredients over the
   salmon fillet.

4. Cover the top of the salmon with plastic wrap and place a board on top to weigh it down using
   canned goods or other items to apply constant pressure to the preparation.

5. Refrigerate and let marinate for 2 days.

6. Take out the salmon, remove all the garnishing, partially rinse it, and pat it dry with paper towels. With a sharp knife, remove the skin from your salmon fillet by running the blade between the skin and the flesh.

7. Cut it into thin slices as if it were smoked salmon that you can enjoy as an appetizer or starter, accompanied by a salad.

8. In Nordic countries, Gravlax is served with a mustard sauce, a bit of white vinegar or lemon juice, some oil, and 2 teaspoons of chopped dill, or you can prepare a small mayonnaise with added chopped dill. Gravlax salmon can be stored for 5 days in the refrigerator and 2 to 3 months in the freezer.