Lightly salted salmon - Gravlax

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   We choose fish. It is traditional to use salmon. But representatives of the salmon family such as trout, sockeye salmon, coho salmon, and chinook salmon are also perfect.

2. STEP 2

   

   Rinse the salmon fillet under cold water and pat dry with a paper towel. Rub it with a mixture of salt and sugar.

3. STEP 3

   

   Place cling film on a table or large cutting board. Place the dill stalks on it and the salmon fillet, skin side down, on top.

4. STEP 4

   

   Sprinkle the fillet with finely chopped dill in a continuous, dense layer. Sprinkle with vodka.

5. STEP 5

   

   Wrap the fish tightly in cling film so that there is no air between the salmon and the film.

6. STEP 6

   

   Place the package in a suitable sized container and place a weight on top. And forget about the fish for three days. It is after three days that the pulp becomes denser and at the same time more tender, and the taste becomes more complex. Now that's gravlax!

7. STEP 7

   

   Cut the finished gravlax into thin translucent slices with a very sharp knife. Traditional cutting is slanted slices across the fillet.

8. STEP 8

   

   You can take black and white bread, soft fresh or crispy toasted; crackers, biscuits, and bread are suitable. You can add butter or soft cream cheese, slices of hard-boiled egg, slices of fresh radish or cucumber. Appropriate flavor accents would be mild mustard or horseradish, dill, sweet onions, capers, lemon or lime.

Comments on the recipe

Irina

23.09.2023

4.7

I salt pink salmon with onions in oil. The recipe is also suitable for salmon.