Beetroot-gravlax

1/4 salmon without bones and skin

3 beetroots; roughly grated

3 tablespoons salt

1½ tablespoon cane sugar

2 tablespoons grounded, white pepper

2 bundles of dill

Finely grated peel from 1 lemon

Celery purée with horseradish

250 g celery root

2,5 dl whole milk

1 freshly grated horseradish to taste and strength

Salt

Pepper

Decorations

Pansy flowers (edible flowers)

Watercress

48 hours before serving

Arrange the salmon in a deep dish, which can fit in the fridge.

Spread salt and cane sugar evenly.

Then spread the grated beetroot, and the dill.

Lastly, distribute the grated lemon peel.

Cover the fish with clingfilm; and put something on top for pressure.

The fish will release some liquid during this process.

Day of serving

Cleanse the salmon thoroughly for all the filling; and dab the salmon dry – for instance with kitchen roll.

Cut the salmon in thin slices; roll the slices one by one. Then cut them in halves; and let them stand vertically as half rolls.

Cut the celery root in large pieces.

The celery root and the horseradish are boiled in whole milk, until the vegetables are tender. Puree the vegetables with some of the warm milk, until it reaches a suitable thickness – a bit fat and creamy.

Add salt and pepper to taste.

Cool off the purée.

Arrange the salmon rolls in a circle on a plate with the purée in a thing circle around the edge.

Decorate with flowers and watercress.