Gravlax
Description
Perfect with a meal and with drinks. If you translate this tricky word literally, you get buried salmon. We will "bury" it in salt and dill, and also cover it with plastic wrap. With minimal fuss, you'll end up with a tasty little fish that makes a wonderful appetizer, an ingredient for salad, or even a main dish. If you love red fish, this recipe is worth a try. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Remove the bones from the fish. Cut into two equal pieces.
- 2
Step 2
2. Combine the salt, sugar, and fennel. Place the fish, sprinkle with the resulting mixture and finely chopped dill.
- 3
Step 3
3. On top — a second piece of salmon and again salt, sugar, fennel and herbs.
- 4
Step 4
4. Cover the fish with plastic wrap, place a small weight on top, and leave the fish in the refrigerator for 2 days.
- 5
Step 5
5. And that's it—we've made gravlax. Slice the fish into thin slices and serve.