Servings:16至20
固化的鲑鱼（Gradad Lax）是典型的斯堪的纳维亚人。它在每个季节都提供，但是由于节日温暖的香料和橙皮，这个版本非常适合圣诞节。浓郁的生甜菜和辣辣根奶油与丝般的柑橘鲑鱼形成鲜明对比。它使一门优雅的第一道菜和可口的酷炫对立面成为热白葡萄酒和接骨木花格Gløgg. To save time, you can substitute cream-style prepared horseradish for the fresh horseradish cream, though the flavor won’t be the same.
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For the salmon
- 2汤匙。black peppercorns
- 2汤匙。香菜种子
- 20 whole cloves
- 20 green cardamom pods
- 9盎司。犹太盐（约1-3/4杯钻石水晶或1杯Morton's）
- 1-1/2 cups granulated sugar
- 2汤匙。finely grated orange zest (from 2 oranges)
- 1 4磅。皮肤鲑鱼片（最好是野生），腹部瓣修剪并去除销钉骨头
为甜菜和辣根奶油
- 3个中等红甜菜，剥皮，一半，切成薄片
- 1/4 cup cider vinegar
- 3/4 cup crème fraîche
- 3/4杯精细磨碎的新鲜辣根
- 1-1/2 tsp. granulated sugar
- Kosher salt and freshly ground black pepper
For serving
- Rye crispbreads, such as Finn Crisp or Wasa
- Fresh dill sprigs
- Lemon wedges
Nutritional Information
- Calories (kcal) : 200
- Fat Calories (kcal): 90
- Fat (g): 10
- 饱和脂肪（G）：3
- 多不饱和脂肪（G）：2.5
- 单不饱和脂肪（G）：3
- Cholesterol (mg): 65
- Sodium (mg): 810
- 碳水化合物（G）：5
- Fiber (g): 1
- Protein (g): 21
准备
治愈鲑鱼
- With a spice grinder or mortar and pestle, finely grind the peppercorns, coriander, cloves, and cardamom pods. Transfer to a medium bowl and stir in the salt, sugar, and orange zest.
- Arrange several long pieces of plastic wrap on a large rimmed baking sheet. Put the salmon on the plastic skin side down, cover the flesh evenly with the salt mixture, and wrap tightly. Refrigerate for 4 days.
Make the beets and horseradish cream
- In a medium bowl, toss the beets with 2 Tbs. of the vinegar; let stand for at least 30 minutes.
- In a small bowl, whisk the crème fraîche, horseradish, sugar, and the remaining 2 Tbs. vinegar; season to taste with salt and pepper. Cover and refrigerate.
Serve
- 拆开鲑鱼并冲洗在冷的流水下以除去固化混合物。用纸巾拍干。转移到切菜板上，非常细切鲑鱼（使用长而细的刀刀，将鲑鱼切成薄片。对于如此薄的切片，您可以通过鲑鱼看到刀）。仅切成所需的时间。用莳萝小树枝装饰，并与甜菜，辣根奶油，酥脆的面包和柠檬楔子一起食用。
Make Ahead Tips
The salmon can be cured (it takes four days) and kept in the refrigerator up to 2 weeks ahead or cured and frozen for up to 2 months (defrost in the fridge or at room temperature for 2 to 3 hours). The horseradish cream can be made up to 3 days ahead and the beets can be marinated up to 2 hours before serving.
Reviews
Rate or Review
评论（3个评论）
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Romeyers|2017年6月30日This was wonderful. Also, it's yummy enough to try other ways. This salmon could replace lox. All I can add is the salmon is easier to slice thin if it's mostly frozen.
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Gracks|2016年2月5日
Fantastic starter for Christmas festivities. This is very likely the best Gravalax I have made and I have been making Gravalax every year for over 25 years. I'm just now writing the review because tomorrow I will start another batch. This will be used for canaps for a dinner party. The first time I followed the recipe for the beetroot and horseradish but this time am just making the salmon. Really good with wild salmon.
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ericaka|11/15/2014
The whole dinner was a great success for our Swedish Christmas Eve Dinner. But this recipe was a so yummy. You have to layer each ingredient eat like an open sandwich. Can't wait to have it again next year.
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