Gravlax with Beets
Description
Suitable for both special occasions and everyday meals. Gravlax is a dish from the northern countries, and it doesn't necessarily have to be made with beets. Regular dill and classic spices are enough, but nothing will give the fish the same vibrancy as beets. Serve the slices with black or rye bread.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean the fish pieces of skin and scales, rinse in water, and pat dry with paper towels.
- 2
Step 2
If you will be serving gravlax with a beet layer, it is better to boil the beets in advance. If you remove it instead, cutting only the fish flesh, you can use raw beets. In the latter case, only its juice matters. Peel the vegetable and grate it on a fine grater.
- 3
Step 3
Place the fish pieces on a plate or a board. Sprinkle with salt and ground black pepper. Many also add sugar, but that is entirely up to your taste!
- 4
Step 4
Add dill seeds or ground dried dill. It is better not to add fresh dill, as it sometimes sours during salting, and the fish along with it. Rub the fish pieces thoroughly with all the spices and seasonings on both sides.
- 5
Step 5
Spread the grated beet and spread it evenly over the surface of the fish pieces. Cover with plastic wrap, leaving small holes for air. Place in the refrigerator for 24 hours. Remember, if the slices are thin, it is best to remove the beet after about 4–5 hours; otherwise it will color them all the way through.
- 6
Step 6
After the specified time, taste a piece of the fish. If you like it, remove the beet layer, rinse the fish to remove the spices, and slice it. Serve at the table.