Gravlax with beets (Scandinavian salted salmon)

Local residents of the Scandinavian countries (Sweden, Norway, Finland, etc.) have fished and ate fish from time immemorial. And in ancient times, due to the lack of refrigerators, they rubbed the caught red fish with spices, salt and buried it in the ground or sand by the sea. There the fish was salted and kept for some time. Hence the name "gravlax", which means "buried, buried". The fish was tender, juicy and literally melted in the mouth. This type of salting with beets looks very appetizing on the table, sandwiches and canapes with such a fish fly off with a bang, and if you put such a fish on the festive table, then the delight and respect of the guests to you, as a hostess, is guaranteed.

Ingredients

• trout 350 gr
• beets 0.5 pcs.
• coarse salt 1 tbsp
• sugar 0.5 tbsp
• 1 pinch pepper
• vodka 30 ml
• dry dill 1 tsp

Directions

1. I have a trout tail that I filleted. I got two fillets on the skin. The proportions of salt / sugar are not critical, cook to your taste. My dill is dry, but the original recipe needs fresh. I cooked in different ways, but I like it more with dry dill. Grate the beets on a fine grater, lightly salt to let the juice flow.
2. Mix salt, sugar, pepper, dill in a bowl. Pour in vodka.
3. Coat the pieces of fish with the resulting mass.
4. Put a layer of beets on top. Press it closer to the fish.
5. Do this with both pieces. Put them together with the beet mass inward. Wrap the folded pieces of fish tightly with cling film and send them for salting in the refrigerator for a day or more. After 7-10 hours, turn the bundle over to the other side. Take out the fish, remove the layer of beets. For the convenience of cutting, I advise you to freeze the layer of fish in the freezer and cut it obliquely into thin slices.