Gravlax of salmon with beetroot

Step-by-step cooking

1. Step 1:

   

   How to make gravlax from salmon? To prepare a delicious cold snack of red fish, prepare the necessary ingredients. You can use any red fish: trout, salmon, pink salmon. Salt is better to take a large sea salt. Basil can use green or purple. You can replace limoncello liqueur with cognac or rum.

2. Step 2:

   

   Wash the salmon fillet well, dry it, hit the ridge and pull out large and small bones with tweezers. The lower narrow part of the fish can be cut off, leaving only the thicker part of the pulp. Brush the fish with limoncello or cognac. It is better not to cut the fish into pieces and use a single piece, but since it did not work out as planned, it's okay - you can put the sliced pieces tightly together.

3. Step 3:

   

   Peel the beets and grate them on a medium or coarse grater.

4. Step 4:

   

   Wash, dry and finely chop the basil.

5. Step 5:

   

   In a bowl, combine the grated beetroot, sugar, sea salt, lime and orange zest, coriander seeds and chopped basil.

6. Step 6:

   

   Mix everything thoroughly. A homogeneous wet mass should be obtained. Because of the salt, the beetroot will release a lot of juice that needs to be drained.

8. Step 7:

   

   Evenly spread the beetroot mass on the prepared fish fillet.

9. Step 8:

   

   Wrap the fish tightly with cling film.

10. Step 9:

    

    Transfer the fish to a dish or form with sides and put some cargo on top. Put the fish in the refrigerator for 24 hours, periodically draining the released liquid.

11. Step 10:

    

    Before serving, peel off the beetroot mass from the fish and rinse the fillet with running water.

12. Step 11:

    

    Dry the fish with paper towels, cut into thin slices and serve to the table. Enjoy your meal!