| Time | Servings | Difficulty |
|---|---|---|
| 00:20 | 6 | Easy |
Introduction
To share
Salmon gravlax is a Scandinavian specialty that is prepared in advance. Salmon cooked in a marinade. It is very fragrant and it is an alternative to smoked salmon.
The extra thing:
- Replace vodka with gin.
- Ask the fishmonger to remove the bones from the salmon and scale the skin.
- Serve with buckwheat blinis and lemon slices.
Ingredients
| 600g salmon fillet avec la peau écaillée | |
| 75 g sugar | |
| 100 g coarse salt | |
| 1 lemon pour le zeste | |
| 1 orange pour le zeste | |
| 1 tbsp white pepper | |
| 1 tbsp 5-berry pepper | |
| 1 tbsp fennel seeds | |
| 2 tbsp vodka | |
| 3 tbsp dill | |
| 1 tbsp pink berries |
Instructions
|
1
|
Place the salmon in the freezer for 120 minutes to destroy bacteria before use.
|
|
2
|
Mix the coarse salt, the sugar, the fennel seeds, the lemon and orange zest and the peppers together.
Drizzle with vodka. |
|
3
|
Cover the salmon with this mixture, rubbing as much as possible and wrap the salmon tightly.
Put the salmon in a gratin dish and cover it with a weight. Leave in the refrigerator for 48 hours. |
|
4
|
Remove the film from the salmon and rub with paper towel to remove the marinade from the salmon.
Slide the blade of a knife to gently remove the skin from the salmon. Cover with dill and pink berries. Cut into thin slices. To serve. |
