Appetizer dish from Northern Europe - Gravlax (marinated salmon)

2024-07-12 02:58:48 537

The dish Graflax can be traced back to medieval Northern Europe. During that period, due to the cold climate and barren land in Northern Europe, the Normans mainly relied on fishing for a living. To prevent the captured fish from spoiling, salting them has become the main treatment method. Due to salmon being particularly common in Northern Europe, Gravilax was born< br>

Details of ingredients

salmon500 grams
fennel50 grams
sea salt40g
Brown sugar50 grams
pepper10 grams
Brandy30 milliliters

Technique

difficultybeginner
workmanshipMarinate
tastesalty and savory
timeAbout three days

Steps to make Appetizer dish from Northern Europe - Gravlax (marinated salmon)

1. Wash and drain fennel, tear into small branches.
2. Grind the mixed pepper beans.
3. Mix brown sugar, sea salt, and pepper evenly.
4. Use kitchen paper to dry the fish fillet, remove the small bones from the fillet, and cut off the skin of the fish; Wipe the surface of the fish fillet with brandy.
5. Spread one-third of the salt sugar mixture evenly at the bottom of the container, add a fish fillet, and sprinkle a layer of marinade on top of the fillet.
6. Stack another fish row on top of the fish row in the container, sprinkle the remaining sugar and salt mixture on top, and spread a layer of fennel branches and leaves.
7. Cover the container with plastic wrap and refrigerate for 1-2 days. (If you like a hard texture, you can press a heavy object on the fish fillet)
8. Remove the container and pour out the water generated in the container.
9. Swap the fish fillet and turn it over, then put it back in the refrigerator and marinate for 2 days.
10. Take out the fish fillet and shake off the surface marinade. Cut it thinly and eat immediately.