Lightly salted salmon at home - Gravlax

Step-by-step cooking

1. Step 1:

   

   We choose the fish. Traditionally, it is customary to use salmon. But such representatives of the salmon family as trout, sockeye salmon, coho salmon, chinook salmon are also perfect.

2. Step 2:

   

   Rinse the salmon fillet under cold water and dry with a paper towel. Rub it with a mixture of salt and sugar.

3. Step 3:

   

   Spread the plastic wrap on a table or a large cutting board. Put the dill stalks on it, and on top – salmon fillet skin down.

4. Step 4:

   

   Sprinkle the fillets with finely chopped dill – a solid dense layer. Sprinkle with vodka.

6. Step 5:

   

   Wrap the fish tightly in plastic wrap so that there is no air left between the salmon and the film.

7. Step 6:

   

   Place the bundle in a suitable sized container and place the load on top.And forget about fish for three days. It is after three days that the pulp becomes denser and at the same time more tender, and the taste is more complex. That's gravlax!

8. Step 7:

   

   Cut the finished gravlax with a very sharp knife into thin translucent slices. Traditional slicing – slanted slices across the fillet.

9. Step 8:

   

   You can take black and white bread, soft fresh or crispy toasted, crackers, biscuits, loaves are suitable. You can add butter or soft cream cheese, slices of hard-boiled egg, slices of fresh radish or cucumber. The appropriate flavor accents will be mild mustard or horseradish, dill, sweet varieties of onions, capers, lemon or lime.