Gravlax is a lightly salted fish in the Swedish version. Most often in this country, gravlax is made from salmon, but this is not at all a prerequisite. Any fish with red meat of the salmon family or even any fatty fish will do: trout, coho salmon, sockeye salmon, char, chum salmon, pink salmon.
It is necessary
- - 2 salmon fillets, 400 grams each
- - 4 tablespoons of salt
- - 2 tablespoons of sugar
- - 1 teaspoon of juniper berries
- - 1 teaspoon mustard seeds
- - peppercorns
- - 3 bunches of dill
- - 1 bunch of mint
- - half a lemon
- - olive oil
- Sauce:
- - Dijon mustard 2 tbsp. spoons
- - white wine vinegar 2 tbsp. spoons
- - 1 tbsp. a spoonful of sour cream
- - 3 teaspoons of olive oil
- - 2 teaspoons of dill
- - 2 tablespoons of honey
- - lemon zest
- - salt pepper
Instructions
Step 1
The fish is cleaned of scales, washed well. wipes dry with paper towels. The fillet is cut across into 2 pieces. The skin is not cut.
Step 2
Wash the dill and mint, dry well with paper towels, then chop not very finely.
Step 3
Mix pepper, juniper, mustard in a mortar, crush everything. Add salt and sugar to the spices.
Step 4
Spread cling film, pour part of the salt and pepper mixture onto it. One piece of salmon fillet is laid out on the film skin side down.
Step 5
Both fillet halves, previously well dried with a towel, are generously sprinkled with a salty-spicy mixture.
Step 6
Pour chopped dill and mint greens on the fillet, which lies on cling film. Squeeze the juice from the lemon directly onto the herbs and sprinkle with olive oil. Put the second half of the fillet on top of the greens. Sprinkle with salt and pepper on top.
Step 7
Both fillet halves are wrapped together with cling film and placed on a dish. It is left for a couple of hours at room temperature, then pressed down by oppression and placed in the refrigerator for two days (48 hours).
Step 8
Free the finished fish from cling film, carefully peel off spices and herbs with a knife and cut into thin slices.
Step 9
Mix all the ingredients for the sauce and serve with the fish.
