Recipe for Cod Back in Beetroot Gravlax

Peel and grate the beetroot. In a mortar, crush all the spices. If you don’t have a mortar, you can use a rolling pin on a wooden board. Snip the dill with scissors. Mix the salt with the brown sugar. Zest the citrus over the cod. Add the spice and dill mixture.

Brush both sides of the cod with spices, massaging the fish. Line the bottom of a dish with plastic wrap, leaving enough overhang to fold it back over later. Pour a layer of a salt-brown sugar mixture. Place some grated beetroot on top.

Place the cod on top, then add the grated beetroot to fully coat the fish. Finally, finish with the mixture of coarse salt and brown sugar. The fish should be completely covered. Wrap the fish in plastic wrap and refrigerate for about 6 to 7 hours.

Finally, after this time, remove the cod from your dish, rinse it gently with cold water. Dry it with a clean towel, and wrap it again in plastic wrap. Let it rest in the refrigerator for 12 hours. Enjoy! Wrapped in plastic, the cod gravlax keeps for 4 days in the refrigerator.