Gravlax
6 servings
10 minutes
And this is just one version of the great northern European dish with the fabulous name "gravlax" or "graavilohi". Scandinavian classic, not much different from our folk methods of pickling. Gravlax is ready the next day.
Calories222.9kcal
Proteins25grams
Fats7.9grams
Carbohydrates10.8grams
1
Cut the salmon fillet in half. Make several shallow cuts on the skin.
- Salmon fillet: 750 g
2
Mix salt, sugar, and pepper. Chop the dill finely.
- Sea salt: 60 g
- Sugar: 60 g
- Ground white pepper: 5 g
- Dill: 50 g
3
Rub the salmon pieces with a sugar-salt mixture and sprinkle with dill on top.
- Sea salt: 60 g
- Sugar: 60 g
- Ground white pepper: 5 g
- Dill: 50 g
4
Place one piece of fish skin-side down in a suitable container, then place the second piece skin-side up on top. Cover with plastic wrap and leave at room temperature for 3 hours. Then refrigerate.
5
The next day, gravlax can be served sliced thinly.
