Salmon Graavilohi
Description
It's suitable both for a holiday and for everyday meals. See the detailed recipe below. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Cut the salmon fillet into two pieces, rinse under cold water, and pat dry thoroughly with paper towels.
- 2
Step 2
Finely chop the dill. Crush the black pepper and fennel seeds lightly in a mortar, add sugar and salt to them. Spritz the bottom of the container with vodka, sprinkle with the mixture of spices, salt, and sugar, and top with dill. Place one half of the fillet on the green "cushion," pressing it skin-side down, sprinkle the top with the dry marinade mixture, cover with an even layer of dill, and spritz with vodka.
- 3
Step 3
Rub the second half of the fillet with the mixture on the flesh side, and sprinkle with vodka. Place it on top of the first piece, skin side up. Cover with marinade, sprinkle with vodka, and dust with dill. Wrap the fillet tightly in plastic wrap, place a weight on top, and close the container with a lid. Leave at room temperature for 2 hours, then refrigerate for 24 hours. If you let the fish marinate for another 1–2 days, it will only taste better.
- 4
Step 4
Pat the fillet dry to remove the brine, then slice it into thin pieces with a sharp, wide knife. Hold the knife at an angle, cutting each slice from the skin and leaving out the dark part. A whole piece of fillet wrapped in plastic wrap can be stored in the refrigerator for up to 10 days.