Dish

Rødbetgravet laks

Beetroot-Cured Salmon

Rødbetgravet laks is made by curing fresh salmon in a mixture of salt, sugar, and grated beets. The dish is then left to marinate for several hours or overnight to allow the flavors to meld together. The result is a beautiful and flavorful dish that is perfect for any occasion.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Appetizer

Origins and history

Rødbetgravet laks has its roots in Scandinavia, where fresh salmon is abundant. The dish was originally created as a way to preserve salmon during the winter months when fresh fish was scarce. Today, it is a popular dish throughout Scandinavia and is often served as an appetizer or side dish.

Dietary considerations

This dish is high in protein and omega-3 fatty acids. It is also gluten-free and dairy-free.

Variations

There are many variations of Rødbetgravet laks, but the basic ingredients remain the same. Some recipes call for the addition of dill or other herbs, while others use different types of fish, such as trout or mackerel.

Presentation and garnishing

Rødbetgravet laks is typically served on a platter or in individual serving dishes. It can be garnished with fresh herbs, such as dill or parsley, and a drizzle of olive oil for added flavor and richness.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of black pepper or a squeeze of lemon juice. You can also experiment with different types of fish or herbs for added variety and flavor.

Side-dishes

Rødbetgravet laks is typically served as an appetizer or side dish and pairs well with a variety of main courses. It is often served with bread or crackers, but can also be enjoyed on its own as a light lunch or snack.

Drink pairings

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. It can also be enjoyed with a cold beer or a glass of sparkling water.