Rødbetgravet Laks with Dill and Mustard Sauce

Ingredients

• 500g (1.1 lb) fresh salmon fillets, skin-on 500g (1.1 lb) fresh salmon fillets, skin-on
• 2 medium-sized beets, peeled and grated 2 medium-sized beets, peeled and grated
• 2 tablespoons sugar 2 tablespoons sugar
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon freshly ground black pepper 1 tablespoon freshly ground black pepper
• 1 bunch fresh dill, chopped 1 bunch fresh dill, chopped
• For the dill and mustard sauce: For the dill and mustard sauce:
• 200ml (3/4 cup) sour cream 200ml (3/4 cup) sour cream
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Juice of 1/2 lemon Juice of 1/2 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 5g (Sugars: 4g)
• Protein: 24g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the grated beets, sugar, sea salt, black pepper, and chopped dill.
2. 2.
   Place the salmon fillets skin-side down in a shallow dish.
3. 3.
   Spread the beet mixture evenly over the salmon, ensuring it is completely covered.
4. 4.
   Cover the dish with plastic wrap and refrigerate for 24-48 hours, depending on the desired level of curing.
5. 5.
   Once the salmon is cured, remove it from the dish and gently scrape off the beet mixture.
6. 6.
   Rinse the salmon under cold water and pat dry with paper towels.
7. 7.
   For the dill and mustard sauce, whisk together the sour cream, Dijon mustard, chopped dill, lemon juice, salt, and pepper in a bowl until well combined.
8. 8.
   Serve the cured salmon slices with the dill and mustard sauce on the side.

Treat your ingredients with care...

• Beets — Make sure to wear gloves when grating the beets to avoid staining your hands. Choose firm and fresh beets for the best results.
• Salmon — Use fresh, high-quality salmon fillets with the skin on for optimal flavor and texture. Remove any pin bones before curing.

Tips & Tricks

• For a milder flavor, reduce the curing time to 24 hours. For a stronger flavor, extend the curing time to 48 hours.
• Serve the Rødbetgravet Laks on thinly sliced rye bread or crispbread for an authentic Norwegian touch.
• Garnish the dish with additional fresh dill and lemon zest for a burst of freshness.
• The dill and mustard sauce can be made in advance and refrigerated until serving.
• Experiment with different types of mustard, such as whole grain or honey mustard, to add a unique twist to the sauce.

Serving advice

Serve the Rødbetgravet Laks as an elegant appetizer or as part of a Scandinavian-inspired seafood platter. Arrange the cured salmon slices on a platter and place a small bowl of the dill and mustard sauce alongside. Garnish with fresh dill sprigs and lemon wedges for an attractive presentation.

Presentation advice

To create an eye-catching presentation, arrange the cured salmon slices in a circular pattern on individual plates. Drizzle the dill and mustard sauce in a zigzag pattern over the salmon. Garnish with a sprig of fresh dill and a sprinkle of black pepper for an elegant finishing touch.