Gravlax
Description
The appetizer is quick and simple to prepare. Salt the fish for 24 to 48 hours. When the fillet is ready, drain the remaining brine and pat the fillet dry. Slice the fish into thin slices and serve. Dill, capers, lemon, horseradish, mustard, and rye bread make a wonderful accompaniment. Here is a simple gravlax recipe that may become a lovely new addition to your holiday table. Serve with greens and sauce.
Instructions
- 1
Step 1
Mix the salt, sugar, and pepper.
- 2
Step 2
Thoroughly coat the salmon fillet in the prepared mixture.
- 3
Step 3
Place the salmon in a tall dish or container. Arrange dill sprigs on top.
- 4
Step 4
The fillet needs to be pressed as tightly as possible, so pick a plate that fits and place it on top of the salmon, then weigh it down with something heavy. I used the first thing I found in the fridge—a carton of orange juice. Cover the top of the container with foil so that while the salmon is marinating, it doesn’t smell up your whole refrigerator.
- 5
Step 5
Marinate in the refrigerator for at least 24 hours. Periodically baste the fillet with the juice that collects on the bottom. The thicker the fillet, the longer it needs to marinate (approximately up to 3 days).
- 6
Step 6
Rinse the fish in water and pat dry with a paper towel, rubbing off excess salt. Store the fish in the refrigerator, making sure to seal it well.
- 7
Step 7
Here is one type of appetizer to which you can apply this incomparable fillet.