Lightly salted trout at home
Votes: 2
Time: 15 minutes plus salting time
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Gravlax is a cold red fish appetizer traditionally prepared in Scandinavia, Iceland, and Finland. This recipe calls for fresh salmon fillet. It's cut in half, sprinkled with a dry marinade and dill, and then brined in the refrigerator for several days. The fish turns out perfect! Slice it thinly and serve with black bread as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Gravlax
- 2.3 kg of fresh red fish (trout or coho salmon), center cut
- 1 large bunch dill + 1/4 cup chopped dill for serving
- 0.5 cup coarse salt
- 0.5 cups of sugar
- 2 tbsp white peppercorns, crushed
- 1 tbsp whole fennel seeds
- Pumpernickel, for serving
- Mustard sauce, see recipe below
Mustard sauce
- 1/4 cup Dijon mustard
- 1 teaspoon mustard powder
- 3 tablespoons of sugar
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 3 tbsp chopped fresh dill
We recommend
Recipes with similar ingredients: salmon, wine vinegar, mustard powder, fennel seeds, white peppercorns, dill, capers
Cooking the dish according to the recipe:
- Cut the salmon in half crosswise and place the fish skin-side down in a deep dish. Wash and dry the dill and arrange it on top of the fish. Combine the salt, sugar, crushed pepper, and fennel seeds in a small bowl and sprinkle evenly over the fish.
- Place the other salmon half on the dill, skin side up. Cover with foil. Place a small saucepan on top of the foil and weigh it down with several cans. Refrigerate the entire structure for at least 2 and up to 3 days, turning the fish every 12 hours and basting with any liquid that comes out.
- Place each salmon piece flat on a cutting board, remove the dill bunch, and sprinkle with finely chopped dill. Using a long, thin knife, cut the fish into long, thin slices, like you would smoked salmon.
- Serve with pumpernickel and mustard sauce. If desired, serve with sliced red onion and capers.
Mustard sauceIn a small bowl, combine the mustard, sugar, and vinegar. Gradually whisk in the olive oil and add the chopped dill. Serve with gravlax.
Categories:
Similar recipes
