Carrots baked in honey with thyme
2020-08-13 / test@t
Gravlax, or lightly salted salmon
Gravlax - literally "buried salmon" - is an old way of salting fresh fish in the Scandinavian countries. In ancient times, cut and salted fish were buried in the ground, thus keeping it fresh for a long time.
Ingredients
- 1 kg salmon fillet on the skin
- 1 tbsp salt
- 1 tbsp sugar
- 3 large bunches of dill
- 2 tbsp. l. vodka
STEP-BY-STEP COOKING RECIPE
Step 1
Dry the fish thoroughly with a paper towel. Remove all bones with tweezers.
Step 2
Measure out salt and sugar according to fillet weight and mix. Chop the dill very finely.
Step 3
Spread cling film on a work surface and place fillets skin side down. Sprinkle the fillet with vodka, sprinkle with salt and sugar, and then lay the dill in an even layer.
Step 4
Wrap the fish in plastic wrap and place in a container or tray. Press down with a board and press down with a light weight. Leave at room temperature for 4 hours and then refrigerate for at least 24 hours.
Step 5
Shake the dill off and pat the fillets with paper towels before serving. To cut the fish into thin slices, take a thin long knife and start cutting the slices starting from the tail. Hold the knife at a 45 ° angle to the work surface, and when you finish cutting almost to the skin, the knife should move almost horizontally. Try to leave a dark layer on the skin to make the slices look appetizing.
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