Lightly Salted Salmon by Gordon Ramsay
Description
The appetizer is quick and easy to prepare. Both guests and family will gladly enjoy this appetizing dish, especially for dinner with a glass of chilled white wine. Be sure to cure the salmon for at least one day to get a lightly salted appetizer, and for two days to get a more heavily salted one. Serve the fish chilled. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. If the salmon was purchased frozen, let the fish thaw for about 1 hour at room temperature.
- 2
Step 2
Cook the beets ahead of time and let them cool. Peel them, then grate half of the vegetable on a coarse grater into a deep bowl. Let sit for 5 minutes and drain the released juice.
- 3
Step 3
In another container, mix granulated sugar, salt, and ground black pepper. Be sure to add sugar — it will give the red fish a slightly sweet taste.
- 4
Step 4
Rinse part of the fish, pat dry with paper towels, and place in a deep container. Rub it on all sides with spices. There is no need to remove the skin—the fish will salt well along with it.
- 5
Step 5
Then spread the grated beets on top in an even layer. Place the container with the fish in the refrigerator for at least 24 hours — during that time the fish will take on a beautiful pink hue.
- 6
Step 6
Carefully push aside the layer of beets. If you like the color of the appetizer, remove the beets completely. If not, leave it for another day, draining off the liquid that has accumulated.
- 7
Step 7
Place the rinsed piece of salmon on a plate and cut into portion-sized slices.
- 8
Step 8
Place Gordon Ramsay’s lightly salted salmon on a plate and serve. This dish is called “Gravlax”.