Gravadlax - marinated salmon with Looye Honeytomatoes salad | Looye Kwekers
Marinate salmon in a beetroot-orange gin sauce, then top with dill; serve with watercress salad and tangy dressing. Perfect for special occasions!
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Cooking tools:
- Food processor
- Immersion blender
- Microplane
- Peeler
- Grater
- Chef's knife
- Cutting board
- Baking sheet
- Plastic wrap
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Paper towel
- Refrigerator
- Plate
Ingredients
- 180 g Looye Honingtomaten
- 600 g salmon fillet, skin on
- 2 Beetroots
- 1 Orange
- 1 Lemon
- 3 tbsp Gin
- 2 tbsp Fennel seed
- 2 tbsp Juniper berries
- 100 g Coarse sea salt
- 10 g Dill
- 60 g Sugar
- 75 g Watercress
- 1 tbsp Caper
- 5 g Dill
- 6 radishes
- 200 ml Sour cream
- 1 tsp Mustard
- 1 tsp Honey
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