About This Recipe
A fresh, tangy gravlax-style fish recipe. Perfect as a starte for your summer meals.
Ingredients
At Oliviers&Co
2 tbsp Green Lemon Olive Oil
2 tbsp Pomegranate Vinegar Specialty
Flower Salt from the Ebro Delta
At the market
15.9 oz slamon, skinless and boneless
1 small raw beet
1 pomegranate
5.3 oz brown sugar
11.1 oz crème fraîche
A few pink berries
Directions
Grate the beet and mix with the salt and sugar. Add half the pomegranate seeds and juice (keep the other half in the fridge) and the pomegranate vinegar.
Pour half the mixture into a shallow dish, place the salmon on top and cover completely with the rest of the mixture. Cover with cling film and refrigerate for 48 hours.
The same day, prepare the sauce. Whip the cream, add the juice from the other half of the pomegranate, the green lemon olive oil and the pink berries.
Just before serving, rinse and thoroughly dry the salmon. Cut into thin slices and serve with the sauce.