Gravelax from salmon is a dish of a long marinovka, which, when saturated with a beetroot marinade, was buried in the ground (hence the name gravlux, buried), or left under oppression. Gravelax is usually served as a snack, cut into thin slices, and stacking fish on a thin slice of bread, or on boiled potatoes.
Gravlax recipe
Ingredients
- fresh salmon - 2 kg;
- dill;
- salt - 1 tbsp. a spoon;
- sugar - 0.5 tbsp. spoons.
Preparation
We clean fish, cut along the ridge, cut off the head, and then carefully separate the fillets from the bones. Finished salmon fillets sprinkle finely chopped greens of dill, salt and sugar, and then, cover the top half of the fish, a little pressed down. Now we shift the pieces of salmon fillet into food film and tightly wrap it. During the day, leave the fish at room temperature, and then clean in the refrigerator. That's all, gravvax from salmon is ready.
Marinated salmon in Swedish
Ingredients:
- salmon fillet - 300 g;
- salt - 100 g;
- beet - 1 pc .;
- lemon - 1 piece;
- dill.
Preparation
The recipe for pickled salmon is quite simple: we clean the fish from the skin, we clean the beet and grate it. Salmon fillets are laid on a baking tray and sprinkled with salt abundantly - do not be afraid, the fish will take exactly as much as it needs. Next, the salt layer is covered with grated beets and ground with dill, water the fish with the juice of one lemon and wrap it with gauze. On top of the gauze, put the yoke and leave the fish marinated in the refrigerator for 24 hours, periodically draining the discharged liquid. Ready marinated fish cut into thin slices and served on sandwiches, sprinkled with capers.
If you started experimenting with fish marinades, then you will definitely need the marinade recipes for herring and sturgeon . Enjoy your meal!