Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

Want to see how much your house would make on AirBnb? Just enter an address-BNB Calc

salmon gravlax with beets

petersfoodadventures.com
Your Recipes

Prep Time: 5 minutes

Total: 2875 minutes

Servings: 10

Ingredients

Remove All · Remove Spices · Remove Staples

Export 5 ingredients for grocery delivery

Compare the highest earning crypto earning games on ForThePlayers.gg.
Made by the creator of Recipe Cart.

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

In a pestle and mortar, smash the juniper berries and peppercorns until it resembles a coarse ground pepper.

Step 2

In a bowl, mix all the ingredients together. Wear gloves so your fingers aren't purple from the beets.

Step 3

Spread a small amount of the beet mixture in a glass pan. Place the salmon (skin side down) on the beets. Cover the salmon with the rest of the beet mix. Use less beets on the tail side and more beets on the thicker portions.

Step 4

Cover the beet covered salmon with cling wrap. Place a heavy object on top of the salmon, to weigh it down. (ie. a baking tray with cans on it, or anything with weight).

Step 5

Refrigerate the salmon for 2-3 days until the salmon cures and is firm. Scrape off the beet mixture off the cured salmon. Rinse off under water before wiping with paper towels.

Step 6

Slice the Salmon Gravlax thinly to serve. Should last 4 days in the fridge when tightly wrapped in cling wrap.