Gravadlax - marinated salmon with Looye Honeytomatoes salad

Bereiding

1. Peel and grate the beetroots. Also grate the zest from the lemon and orange. Mix the grated beetroots with the orange and lemon zest. Add the fennel seeds, juniper berries, sugar, gin, and sea salt. Grind everything finely in the food processor or with a hand blender.

2. Pat the salmon fillets dry and put them skin side down on a piece of plastic wrap on a baking tray. Spread the herb marinade all over the fish so that the top and sides are generously covered. Rub the marinade in thor-oughly and wrap the plastic wrap tightly around the salmon fillet. Put something heavy on top, such as a bak-ing tray with a heavy weight in it so that the flavours can be absorbed. Put in the fridge for at least 24 hours.

3. After 24-48 hours, remove the salmon from the plastic wrap, carefully remove the marinade that has crystal-lised into a salt crust, rinse the salmon with cold water and pat dry. Coarsely chop the dill and use this to gar-nish the salmon.

4. Halve the Looye Honeytomatoes, cut the radishes into wafer-thin slices and coarsely chop the dill. Mix the water-cress with the capers, Looye Honeytomatoes, radishes and dill into a fresh salad.

5. Mix the crème fraîche with the mustard, honey, and a dash of lemon juice to make a fresh dressing. Cut the remaining lemon into wedges.

6. Divide the salad among four plates. Cut the gravadlax into wafer-thin strips and serve as a fan on top of the salad. Garnish with the dressing and lemon wedges.