Gravlax

Fish 148 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Gravlax
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy
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Gravlax or graavilochi are valuable fish (usually trout or salmon) marinated in a spicy dry marinade, which is prepared as a cold snack in the Scandinavian countries. Gravlax can be served separately, but most often sandwiches on rye bread are prepared with it or potatoes are boiled for a snack.

Ingredients

Directions

  1. Chop the dill very finely together with the stems. Grind the black pepper and fennel seeds in a mortar, not too finely. Add sugar and salt to the spices, mix.
  2. Cut the fillet in half across. Use a well-sealable container that is proportional to the fish. Sprinkle the bottom with alcohol, sprinkle with a layer of a mixture of salt, sugar and spices, lightly sprinkle with dill. Place one half of the fillet, skin side down, pressing it into the mixture at the bottom. Sprinkle the fillet with the mortar mixture, spread the bulk of the dill evenly, leaving a little for the top, sprinkle with alcohol.
  3. The other half of the fillet, holding in your hands, rub with salt-sugar-spices from the side of the pulp and sprinkle with alcohol. Place in the container, skin side up, cover with the remaining mixture from the mortar, plus alcohol and dill. Put a board on the fish, on it - not too heavy a load. Close container, leave at room temperature for 2 hours. Transfer to refrigerator for 24 hours.
  4. Remove the board with the load, shake off the brine and serve - or wrap in plastic and store in the refrigerator for up to 10 days.

Gravlax



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy

Gravlax or graavilochi are valuable fish (usually trout or salmon) marinated in a spicy dry marinade, which is prepared as a cold snack in the Scandinavian countries. Gravlax can be served separately, but most often sandwiches on rye bread are prepared with it or potatoes are boiled for a snack.

Ingredients

Directions

  1. Chop the dill very finely together with the stems. Grind the black pepper and fennel seeds in a mortar, not too finely. Add sugar and salt to the spices, mix.
  2. Cut the fillet in half across. Use a well-sealable container that is proportional to the fish. Sprinkle the bottom with alcohol, sprinkle with a layer of a mixture of salt, sugar and spices, lightly sprinkle with dill. Place one half of the fillet, skin side down, pressing it into the mixture at the bottom. Sprinkle the fillet with the mortar mixture, spread the bulk of the dill evenly, leaving a little for the top, sprinkle with alcohol.
  3. The other half of the fillet, holding in your hands, rub with salt-sugar-spices from the side of the pulp and sprinkle with alcohol. Place in the container, skin side up, cover with the remaining mixture from the mortar, plus alcohol and dill. Put a board on the fish, on it - not too heavy a load. Close container, leave at room temperature for 2 hours. Transfer to refrigerator for 24 hours.
  4. Remove the board with the load, shake off the brine and serve - or wrap in plastic and store in the refrigerator for up to 10 days.

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