Norwegian Salmon (Gravlax) with Beetroot
Appetizers • Norwegian
Description
Norwegian Salmon (Gravlax) with Beetroot
Ingredients
- White Pepper (whole) 0 oz
- Olive Oil 2 tablespoons
- Sugar 5 oz
- Ocean salt 5 oz
- Beetroot 10 oz
- Chopped Green Onions 1 cup
- Salmon 5 lbs
- Cognac 5 oz
Step-by-Step Guide
Step 1
Cut the fillet from the fish and remove all small bones.
Step 2
Brush the fish with olive oil and sprinkle with ground white pepper.
Step 3
Mix the sugar (preferably fine) and salt (preferably coarse sea salt). Generously coat the fish with the mixture.
Step 4
Grate the beetroot on a fine grater. The beetroot can be pre-roasted in the oven. Grate the fish.
Step 5
Layer the fillet with finely chopped dill. You can add other herbs to taste, but no more than 1/5 of the amount of dill.
Step 6
Sprinkle the fish with strong alcohol (cognac, whiskey, vodka, gin).
Step 7
Place the fish in a container, cover with plastic wrap. Let it sit at room temperature for 3–4 hours, then refrigerate for a couple of days.
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