Servings: 4
Prep time: 30 minutes
Cook time: 10 to 15 minutes
Resting time: at least 24 hours
Ingredients
For the gravlax salmon
- 1 fresh salmon fillet, 300 g, with skin
- 200 g (about ¾ cup) coarse salt
- 50 g (¼ cup) brown sugar
- 50 g (2 ½ tablespoons) maple syrup
- 30 ml (2 tablespoons) spiced rum
- 1 raw beet (about 400 g), peeled and grated
- 1 bunch dill, chopped (set aside a few sprigs for garnish)
For the side dish
- Ratte potatoes, as desired
- 1 lemon, zest
- Fish roe or caviar, to taste
- 35% whipping cream, as desired
- Salt and pepper, to taste
Preparation
- Rinse the salmon fillet under cold water and pat it dry thoroughly with paper towels.
- In a bowl, combine the grated beet, coarse salt, brown sugar, maple syrup, spiced rum, and chopped dill.
- In a dish slightly larger than the salmon fillet, spread a layer of the beet mixture. Place the salmon skin-side down, then cover it completely with the remaining mixture. Cover tightly with plastic wrap and let rest in the refrigerator for at least 24 hours.
- Wash the rattes potatoes and cook them in a pot of boiling salted water for 10 to 15 minutes, or until tender. Drain, let cool, then cut in half, leaving the skin on.
- In a bowl, whip the 35% cream with an electric mixer until stiff peaks form. Add a pinch of salt, pepper, and a little lemon zest. Gently fold in and set aside in the refrigerator.
- Remove the salmon from the refrigerator and scrape off the beet mixture. Pat the fillet dry thoroughly with paper towels. If necessary, rinse briefly under cold water to remove any residue, then pat dry carefully.
- Place the salmon on a cutting board. Using a sharp knife, cut thin slices, leaving the skin aside. Cut the slices in half, if necessary, then gently roll them to form small rolls.
- On each potato half, place a small amount of lemon cream, then add a roll of gravlax salmon.
- Garnish with a small amount of fish roe, a sprig of dill, and lemon zest. Serve chilled.
