Gravlax on black bread with radish and horseradish

Ingredients:

Gravlax

• 2 salmon fillets with skin, weighing 280-340 g (centre cut), remove bones
• 1 tbsp fennel seeds
• 1 tbsp. white peppercorns
• 2 tsp black peppercorns
• 2 tsp coriander seeds
• 1/3 cup coarse salt
• 1/3 cup sugar
• 1 tbsp. grated grapefruit zest
• 2 tablespoons freshly squeezed grapefruit juice
• 1 bunch dill, chopped

For serving

• 4 hard-boiled eggs, separate the yolks from the whites
• Pumpernickel slices
• 1 small red onion, chopped
• 1 bunch chives, thinly sliced
• 1/4 cup capers
• 1/4 cup beetroot horseradish (see preparation)
• 1 bunch radishes, thinly sliced

Preparation:

1. Grind the fennel seeds, coriander seeds, and peppercorns in a spice grinder or with a mortar and pestle until coarsely ground. Transfer to a bowl and mix with salt, sugar, grapefruit zest, and juice.
2. Place the salmon fillets side by side, skin side down, on a large piece of plastic wrap. Sprinkle the spice mixture over the entire surface of the fish. Sprinkle dill on one fillet, then place the other fillet on top, skin side up. Sprinkle the remaining spice mixture over the entire fish. Wrap the fish tightly in plastic wrap and place on a plate. Cover with another plate and place 2-3 heavy cans on top to weigh it down. Refrigerate for 2-3 days, turning the fish daily.
3. Unwrap the fish and rinse under cold water to remove spices and herbs. Pat dry with paper towels. Slice the salmon diagonally with a sharp knife as thinly as possible.
4. Before serving, strain the egg whites through a fine sieve into a bowl. Repeat with the yolks. Arrange the fish and bread on a platter. Place the chopped onion, chives, capers, beetroot horseradish, and radishes in separate bowls.
   
   Beetroot horseradish
   
   • 1 teaspoon white vinegar
     
   • 1 tsp. brown sugar
     
   • 2 tbsp. grated horseradish root
     
   • 1/4 teaspoon salt
     
   • 450 g beets (boiled, peeled, grated)
     
   
   Combine all ingredients in a large bowl. Place in clean, sterilized jars and store in the refrigerator for up to 2 weeks.