Salmon Gravlax

Wonderful, tender, melting in the mouth, fish! Gravlax is a fish dish that came to us from cold Scandinavia. This fish is useful because it ideally undergoes the process of fermentation, fermentation, after which it is easily absorbed by the body.

naniki

The author of the recipe

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Composition / ingredients

Servings:

Salmon (In this case it is trout)

500

Salt

Sugar

Dill

Peppercorns

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 15 g

Fats 19 % 5 g

Carbohydrates 26 % 7 g

181 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 3 d

Step 1:
To prepare gravlax from salmon, take fish, salt, sugar, ground black pepper, peppers (or one of the peppers if desired), green dill and dill seeds (you can also do with one type of dill, but a recipe with fresh green dill is more common).
Step 2:
In a small bowl, mix the salt mixture: salt, sugar and ground black pepper, if you use it.
Step 3:
With this mixture, cover a piece of clean salmon on the skin (necessarily on the skin) from all sides, rubbing it well.
Step 4:
Add the peppers (in this case I have a mixture of peppers, which can be ground or crushed in a mortar), also rub the pepper well into the flesh of the fish.
Step 5:
Cut the fresh green dill not very finely and put it on the fish from all sides, cover the whole fish with dill. Roll the piece so that the skin is on top. If a lot of gravlax is done at once, the layers of fish are stacked on top of each other so that the skin of the fish is on top.
Step 6:
Now wrap the salmon tightly in plastic wrap, put it in any container and send it to the bottom shelf of the refrigerator, pressing down on top with a load. You can put it in a cold basement or cellar. Stand for 3-4 days.

This snack of fatty salmon breeds originated in ancient times in the countries of the Scandinavian peninsula: in Finland, Iceland, Norway, Denmark, especially it is loved in Sweden. Gravlax means "buried", literally means "buried salmon".
In this cold Primorsky Krai, the local population has been eating fish for centuries.
Since the catch had to be preserved, and there were no refrigerators in those distant times, they invented their own way: generously salted salmon was simply buried in the soil, hence the name - "buried" or "buried" salmon. The fish was flavored with various spices, recipes with dill and beetroot are known. Despite the not too euphonious name, the fish turns out to be just incredibly delicious: it is both spicy and salty, but everything is in moderation, very tender, just melting in your mouth. To fully know its taste, cut it into very thin plates. Served as an appetizer or make sandwiches.