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Ingredients
(4 people)
Marinade
- 80 g sugar
- 150 g Guérande sea salt
- 10 g mixed peppercorns
- 3 tablespoons gin
- 1 bunch chopped dill
- 1 organic lime
- 1 peeled beet
Gravlax
Instructions
Step 1: Marinade
In a bowl, combine the sugar, gin, salt, pepper, and chopped dill. Zest the lime over the top, then finely grate the beet. Combine everything with a rubber spatula.
Step 2: Gravlax
Cover the salmon fillet with the marinade, and massage by hand. Roll the salmon in cling film, and marinate 48 hours in the fridge.
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