What is gravlax and why of it all going crazy

"Buried" salmon

Gravlax - Scandinavian dish of fish. This snack is prepared in Finland, Norway, Denmark, Iceland, but great popularity it enjoys in Sweden. The benefit of the majority of tourists do not know Swedish, and Swedes are comfortable with the literal translation of the word "gravlax".

Scandinavia - Maritime Territory. Locals for centuries to catch and eat fish. But before refrigerators were not, and the ancient svei come up with a special way of storage of the catch. They took the salmon generously salted and rubbed it with various spices and then buried in the ground or sand. Hence the name - "buried" or "buried" salmon. Does not sound too appetizing, but the fish was obtained incredibly delicious - the best of salty, spicy, tender, literally melting in the mouth.

Today technology has changed - the fish is no longer buried. Instead, the course is a food film or foil. But the ingredients remain the same. The main component - red oily family Salmonidae fish (salmon, trout, salmon, etc.).

Also marinade necessarily need a large salt (better - the sea), sugar, black pepper and dill. In addition, there is a gravlax recipe with the addition of beet, horseradish, vodka and other products. However, first things first.

gravlax classic

This is the easiest recipe - a minimum of ingredients and effort.

Ingredients:

• 500 g salmon fillet at the skin;
• 2 tablespoons of salt;
• 2 tablespoons sugar;
• 2 teaspoons black pepper;
• 1 bunch of fresh dill.

preparation

Step 1. Prepare fish

Better to take a ready-made fillets. But if the hand only whole fish, then it is necessary to cut into rectangular layers (the skin is not cut off), remove bones, rinse under cold water and dry with paper towels.

Step 2. mix spices

Different recipes vary the proportions of salt, sugar and pepper. For example, some put just one spoon of sugar. In fact, should not be afraid - the fish will not be sweet. It is therefore recommended to mix the sugar and salt in equal volumes. Also, instead of pepper sometimes used pepper, because they find it more fragrant. But it's just a matter of taste.

So, sugar, salt and pepper to join in a bowl and mix thoroughly.

Step 3. chopped dill

Can be used not only fresh, but it and Dried dill. The first - is preferable. It is necessary to wash and finely chop.

Step 4. rub the fish

Each slice of salmon have to liberally sprinkle with a mixture of spices and dill. Sugar, salt and pepper can be even a little povtirat in fish and dill should form the top green "quilt."

After that, the pieces to be stacked on top of each other so that dill was inside and the outside of the skin.

Step 5. wrap gravlax

Now you need to tightly wrap the resulting "sandwich" with cling film and put in a container. To marinating went faster on top you can put anything heavy. For example, a jar of water.

Gravlax send in the refrigerator. Two days later, the fish can be eaten. But it is better to leave for another couple of days - will be even tastier. When salmon promarinuetsya, it is necessary to expand and clear of dill and spices.

Gravlax with vodka

This is a variation of the classic Scandinavian recipe.

Ingredients:

• 500 g salmon fillet at the skin;
• 2 tablespoons coarse salt;
• 1 tablespoon sugar;
• 2 tablespoons vodka;
• 1 teaspoon black pepper;
• ½ teaspoon of coriander;
• 1 lemon;
• 1 bunch of dill.

preparation

Salmon prepared the same as in the previous recipe. To add spice to the classical set of coriander and mix everything thoroughly. Squeeze half a lemon juice, zest and rub it on a grater. Lemon juice mix with vodka.

The fish is first necessary to pour this liquid, and then sprinkled with salt and peel mixture, sugar, pepper, and coriander. On top of "sheltering" of finely chopped dill.

Next salmon need to wrap with cling film and place in container and put under the yoke. After two or three days it will be possible to try gravlax. Note: the thinner the slices of salmon, the faster it promarinuetsya.

Gravlax with beets

In RuNet many believe that if there is a beet recipe gravlax, this variation of Jamie Oliver. In fact, the famous chef adds beets in the marinade, and the sauce is prepared from it. With recipe Jamie acquainted a little later, but for now - a simple beet gravlax.

Ingredients:

• 500 g salmon fillet at the skin;
• 4-5 tablespoons of coarse salt;
• 2-3 tablespoons of sugar cane;
• 1 small beet;
• 40 g of fresh horseradish;
• 50 g of vodka or snaps;
• lemon zest 1;
• 1 large bunch of dill umbrellas.

preparation

Pre-prepared filet slices need to pour vodka and rub a mixture of salt and sugar. Horseradish rub on a grater and spread on fish. Top layer previously laid and welded grated beets. Further sprinkle grated lemon peel and finely chopped dill.

Tightly wrapped in foil and put in a container. The container needs to stand out juice is not spread over the refrigerator. Do not forget to press the fish with something heavy. Two days later, a snack, you can deploy and remove it from the "coat", slice and serve. Thanks to the beet gravlax obtained with burgundy trim, and at the expense of horseradish becomes astringent taste.

Gravlax from Jamie Oliver

Gravlax Oliver - simple and original at the same time. Marinade almost classical, and horseradish and beets used for sauce, shielding malosolonoy taste of salmon. To repeat a recipe Jamie, you need ...

Ingredients:

• 300 g of salmon fillets (two pieces of 150 g);
• 250 g of beet;
• 1 ½ teaspoon grated horseradish;
• 1 tablespoon brown sugar;
• 4 tablespoons of cream;
• ½ orange;
• 2 lemon zest;
• 3 tablespoons sea salt;
• fresh dill;
• olive oil and balsamic vinegar.

preparation

Mix in a bowl the sugar, salt, vodka, lemon and orange zest. Finely chop and add the dill. All mix thoroughly. Boned pieces of salmon in the resulting marinade and lay them on top of each other so that the skin on top. Fish wrap with cling film and send it in the refrigerator for five hours.

While salmon marinating, prepare the sauce. Mix sour cream, grated horseradish and juice of half a lemon, add a pinch of salt and a little olive oil. All mix thoroughly. First ready sauce. It can be put into the refrigerator and start the second.

Boiled beet mash with a fork, add a little balsamic vinegar and salt and mix well. Beetroot sauce can also be a bit cool in the refrigerator.

When the fish promarinuetsya, it needs to be cut into slices and serve with horseradish and beetroot sauce. You can decorate with sprigs of dill and slices of lemon.

As with anything there gravlax

How to apply gravlax, another important question. To begin, you need to cut the fish correctly: thin oblong plates, almost like stroganina. The most convenient way to do this big wide knife. Salmon should melt in your mouth, and with large pieces of this effect will not work.

Gravlax is considered an appetizer, it is often used in canapés or just put on rye bread, crackers or chips. They, in turn, can be pre-spread with cream cheese or butter. Gravlax also goes well with young boiled potatoes.

Often to prepare the gravlax special sauces. Two of them you already know (see. Oliver) recipe. Here's another recipe.

Honey-mustard sauce

Ingredients:

• 2 tablespoons of honey;
• 2 tablespoons of mustard;
• 1 tablespoon lemon juice;
• 3 tablespoons olive oil;
• ¼ teaspoon salt;
• dill.

preparation

Mix the mustard, lemon juice and honey (it should be a liquid). Then gradually introduced into the mixture of olive oil. Mix well and add the finely chopped dill and salt. as black pepper can be added if desired.

Hunger - the best seasoning.

Swedish proverb

In fact, good gravlax without sauces. Try it at least once to cook salmon and other salmon in one of the above recipes and see why everyone goes crazy for this dish.

If you have your own gravlax recipe, please share it with us in the comments.

Enjoy your meal!