Gravlax

: food, December 08 2020 ▶

A Nordic appetizer, which translates as "buried salmon" - old-school food preservation. Not only it goes best with cool vodka, but also makes a delicious lunch - just put 2 slices of bread, some soft cream cheese, rucola (rocket salad), some horseradish and the fish together and you will thank me later.
The ingredients:
- all measurements are relative to 1kg of salmon fillet with the skin
- 170g rock salt (sea salt will do)
- 30g pickling salt (if you do not have, just put 30g more rock salt)
- 200g sugar - I prefer brown sugar
- 100g vodka or gin - I use vodka
- 1 cup dill (chopped)
- 10g ground black pepper
- orange zest of a regular-sized orange
The making:
- rinse the salmon under cold water, dry with kitchen paper
- mix all the ingredients above, put a small amount at the bottom of a deep dish
- put the salmon skin-down
- use the remaining mixture to "bury" the fish
- put some foil on top, (optional) put something heavy to press it down
- leave in a cool place for 3 days
- put out the fish, rinse with cold water, dry with kitchen paper
- slice as thin as possible, enjoy