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Gravlax cured with Beetroot on Rye Bread with Mustard, Dill and Lemon Sauce

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Published on Jul 12, 2013

NijWij brings you: Gravlax cured with Beetroot on Rye Bread with Dill, Mustard and Lemon Sauce

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Serves: 4 | Prep Time: 15min | Cook Time: 0 | Total Time: 2 days (includes 48 hour min curing process)

Gravlax:
100g Sugar
100g Salt
2 tsp White Pepper
100g fresh Dill
500g Salmon Fillet
2 tbsp Gin (optional for a spicy flavour)
3 fresh Beetroots

Rye Bread:
4 slices Swedish Rye Bread
40g Butter (softened)

Sauce:
3 tbsp Dijon Mustard
1/2 Lemon juice
2 tsp Sugar
5 sprigs Dill
Salt & Pepper
3 tbsp Oil (neutral oil)

This video features the song SIDEWALK by Jason Shaw is licensed under a Attribution 3.0 United States License. This video features the song Divider by Chris Zabriskie is licensed under a Creative Commons Attribution License. This video features the song Enthusiast by Tours is licensed under a Creative Commons Attribution License.

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