Cured Wild Salmon with Beetroot, Citrus & Ginger

This gravlax not only offers wonderful flavors, it is also incredibly beautiful with a purple edge from the beetroot and perfect orange in the middle. Our wild-caught pink salmon fillet only needs 24 hours in the fridge, making it incredibly easy to cure!

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Ingredients:

350 g Royal Foods wild-caught salmon fillet
1 beetroot
Zest from 1 lime
Zest from 1 lemon
Approx. 3 cm ginger
0.6 dl sugar
0.4 dl salt
Approx. 15 white peppercorns
Approx. 15 black peppercorns

Instructions:

Coarsely grate the beetroot, finely grate the ginger and zest the lemon & lime. Mix with salt, sugar and coarsely crushed pepper.
Massage the rub into both sides of the salmon, wrap tightly in cling film and place in the fridge for 12 h.
Turn the salmon and leave for a further 12 h in the fridge.
Quickly rinse in cold water, slice thinly – and enjoy!