Beetroot Gravlax (Gravadlax)
1 hour Recipe Yield:
10-15 servings Difficulty:
Medium recipe
Beetroot gravlax is a recipe from Swedish cuisine, translated gravadlax - grave. Once upon a time, pieces of fish were wrapped in beech bark and buried in the ground, a load was laid on top, so the fish was better salted and dried. This recipe is not a natural gravlax in which the fish is fermented, it is just a visual imitation of the famous Swedish dish, in which beetroot gives the necessary shade to the fish. Beetroot gravlax is cooked preferably from salmon, but any red fish, such as pink salmon, can be used. The beetroot gravlax recipe is designed for 1 kg of fish fillet.
Recipe Ingredients
Cooking Recipe
The recipe for beetroot gravlax is very simple. If you bought a fillet, this is good, but if you bought a whole carcass, then it will need to be milled. Remove all the bones with tweezers, do not remove the skin in any case.
It is better to salt the fish on a tray, as the fish will release liquid. To prevent the tray from staining due to beets, it is better to cover it with polyethylene. Put the fish skin down on top of the polyethylene, grate the horseradish, you can use ready-made horseradish, which is sold in the store.
Sprinkle red fish evenly with salt, it will draw excess moisture out of the fish. Sprinkle sugar on top of salt, and put grated horseradish on top.
Beets, not boiled, grate on a coarse grater and wrap the fish with it. Beetroot paints very well, so it is better to wear gloves.
Next, put dill on top of the beets, if there are dill umbrellas - this is very good. Drizzle gravlax with vodka and sprinkle with lemon zest. Wrap the fish tightly with foil and put a load on top, a couple of bottles of water will do. Put the prepared gravlax in the refrigerator for 48 hours.
After two days, you can dig up the fish, but keep in mind that a certain amount of liquid has collected in the tray, it must be carefully drained.
The fish is ready, after excavation, dry the gravlax with a paper towel and cut into pieces. As for slicing, cut with a very well-sharpened knife at a slight angle to the peel. Gravlax is served with sour cream, mustard and lemon juice sauce on sad bread. Don't worry if you haven't eaten all the fish at once, you can wrap it in cling film and keep it in the fridge for a couple of weeks.