Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup, we cannot guarantee a successful outcome.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
Thermomix® TM31
Compatible
Beetroot Gravadlax
Prep. 20 min
Total 48 h 20 min
4 portions
Ingredients
Salmon Gravadlax (prepare 48 hours in advance)
-
orange thin peelings of skin1
-
juniper berries2
-
cooked beetroot peeled150 g
-
coarse sea salt200 g
-
Demerara sugar120 g
-
vodka30 g
-
fresh salmon fillet boned, skin on (approx. 600 g)1
Lemon Dill Cream
-
double cream100 g
-
lemon juice20 g
-
fine sea salt to taste1 pinch
-
ground black pepper to taste1 pinch
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fresh dill leaves approx. 1 small handful, leaves only5 g
Difficulty
easy
Nutrition per 1 portion
Protein
36.6 g
Calories
2464 kJ /
589 kcal
Fat
30.9 g
Carbohydrates
36.9 g
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10 Recipes
UK and Ireland
UK and Ireland
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