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Spicy Gravlax

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Ingredients

Adjust Servings:
1.5 of Salmon fresh
Dry marinade:
100 g of Salt
100 g of Sugar white
15 g of Fennel seeds
5 g of Pimento
5 g of Juniper berries
5 g of Coriander seeds
1/2 of Star anis
2 tbsp. of Dill

Spicy Gravlax

  • 2 days
  • Serves 8
  • Easy

Ingredients

  • Dry marinade:

Directions

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Gravlax is a Scandinavian method of salting fish. In the past, when there were no refrigerators, they buried it (hence the name came, gravlax, which means buried salmon), but now they wrap it in plastic wrap :). The fish turns out very tender and it just melts in your mouth. For salting, they use fatty saltwater fish, most often salmon. It’s best to use coarse sea salt.

The site already has a basic Gravlax recipe.

Well, today we are going to make a spicy version, more typical of Nordic cuisine. This gravlax is very tender, lightly salted with a fresh spicy flavor.

Gravlax is a traditional breakfast, or you can serve it for lunch.

This is one of my favorite recipes.

Bon Appetit!

P.S. The appetizer is made from raw fish, so be careful and buy only the freshest fish from trusted vendors!

The proportions in the recipe are written for 1.5 kg of fish. You can make a half portion to try it out.

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Steps

1
Done

We will need a very fresh salmon with the skin. We will put one piece of it on the top of the other with the skin up, making it like a sandwich, meat on the inside and skin on the outside. So, we'll need equal sized pieces.

2
Done

Grind spices in a mortar or grind in a coffee grinder to a coarse crumb. Mix salt, pepper and spices, including dill. Dill can be used dried or well washed fresh (3 to 4 tablespoons).

3
Done

Rub the salmon with a mixture of spices and salt on all sides. Place the pieces of salmon next to each other, skin side out. Wrap the made sandwich tightly with plastic wrap, place it in a tray or on a plate and put a weight on top. Place it in the fridge for 48 hours and turn it over every 12 hours.

4
Done

Unwrap the finished fish, shake off the remaining spices, cut it into thin slices and serve them on a slice of seed or rye bread, probably with some cream cheese, an apple, or some greens to taste.

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