|500 g||salmon fillets|
|60 ml||red beet juice|
|100 g||sea salt|
|60 g||brown sugar|
|dill (for serving)|
|cranberry (for serving)|
|horseradish (for serving)|
Place the cranberries in a food processor and mix until broken up. Then add the beetroot juice, dill, gin, juniper berries, zest of one lemon, freshly grated horseradish, sea salt, brown sugar and mix again until you have a paste. Season with pepper.
Add half of the cranberry paste to the bottom of a ceramic dish. Place the salmon on top and cover the top and the sides of the salmon with the rest of the paste until the paste is used up and the salmon is completey concealed.
Wrap the dish tightly with plastic wrap, place a heavier dish on top, and refrigerate for a minimum of 24 hrs. Turn the piece of salmon over once during this curing process.
After 24 when the salmon gravlax is cured, remove from the refrigerator and rinse off the paste under running water. Pat dry, slice into thin strips and garnish with extra dill, cranberries and horseradish, if desired. Enjoy!