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recette, facile, gravlax, saumon, rose

SALMON GRAVLAX WITH BEETROOT AND ORIGINAL FIREBARNS HERB SAUCE

Ingredients:

- 300 g salmon fillet with skin
- One grated beetroot
- 2 tbsp olive oil
- 1/4 cup coarse salt
- 1/4 cup brown sugar
- 200 ml sour cream
- 2 tbsp dill
- 2 tbsp chives
- 2 tbsp parsley
- 1 tbsp Firebarns Original
- Salt and pepper to taste

Preparation:

- Cut the salmon fillet into two equal parts and place the first part on plastic wrap;

- In a bowl, mix the salt and brown sugar and spread half of the mixture over the first part of the salmon. Then add the beetroot and cover with olive oil. Add the second half of the salt mixture to the second half of the salmon. Join the two halves of the fillet as you would a sandwich.

- Cover tightly with plastic wrap and refrigerate for 24 hours;

- In a bowl, combine the sour cream, fresh herbs and Firebarns sauce and set aside;

- Slice the salmon thinly and serve with the sauce;

- Roll the salmon slices into a rose shape for a more attractive presentation

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