Gravlax

Last Updated on October 15, 2024

Salted salmon fillet marinated in salt, sugar and dill, skinned and served sliced thin. The recipe comes from Scandinavia.

Ingredients:

500 g salmon 300 g crystal sugar 300 g salt 2-3 tbsp of dill pepper To serve: Hellmann’s Delicate Tartar Sauce watercress sprouts citron

Procedure:

Clean the salmon well and remove the skin, place the fillet skin side down and using a long and sharp knife cut the skin off, also cut the belly part of the salmon which is too thin and not suitable for this type of recipe

In a bowl, combine the salt, granulated sugar and freshly chopped dill, mix well

Place some of the salt in a smaller oblong bowl and spread it out

Lay the skinless salmon on top of the salt and sprinkle the remaining salt, sugar and dill all over

Lay the salmon on top of the salt/li>

Wrap in cling film and leave in the fridge to rest, the minimum marinating time is one day, the longer you leave it there, the firmer the salmon will be

Remove the salt from the meat, rinse under cold water if necessary and dry well

Remove the salt from the meat/li>

Use a very sharp knife to slice the salmon into very thin slices

Spread with watercress sprouts and serve with Hellmann’s Delicate Tartar Sauce and a lemon wedge.

Note:

Source: www.hellmanns.cz