Fish & Seafood
Beetroot Marinated Salmon
A beetroot marinade gives salmon not only a bold flavour but also a gorgeous ruby-red colour. Leaving the skin on the underside means the flesh takes on the colour beautifully from the top. This homemade gravlax takes minutes to put together and then simply rests in the cold. Serve it as a starter or a light cold supper.
Total: 1 h 30 min
Servings: 4
Energy: 358 kcal per serving
Method
01.
Clean the fillet and place it skin-side down in a roasting tin or baking dish. Peel and grate the beetroot – put on rubber gloves, otherwise your hands will turn red. Crush the spices in a mortar or b…
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