Dressed Gravlax
Lovely gravlax decorated and dressed.
Ingredients
- Pink salmon.
- Dill.
- Coarse salt.
- Brown sugar.
- 1 lime.
- 1 teaspoon honey.
- 1 tbsp olive oil. (Extra virgin).
- ½ red onion. (Extra thin slices).
- ½ radish. (Extra thin slices).
- ½ lime zest.
- 1 big beet. (Grated)
Instructions
- Mix enough coarse salt, brown sugar and dill to completely cover the salmon on both sides.Dill., Coarse salt., Brown sugar.
- Grate beet, it can be cooked, and drain it to remove excess liquid.1 big beet.
- In a large bowl put a thin layer of the mix and put the salmon on top.Pink salmon.
- Cover the top of the salmon, the meat, with a layer of grated beetroot. This will give the gravlax a very nice colored edge when sliced.
- Then put all the remaining mix on the salmon to completely cover it on the meat.
- Add lime or lemon to perfume to your liking.
- Press the mixture well until it is compact.
- Cover the mixture with a plate and an inverted bowl on top so that when covered with cling film it maintains the pressure permanently for 24 hours of rest.
- Leave well covered in the refrigerator for 24 hours.
- After 24 hours, throw away all the mix and wash the salmon with cold water to remove excess salt and seasonings. Then dry with kitchen paper.
- If the salmon is very wide, you can make a cut along it if you prefer and depending on the knife you have.
- Cut into slices as thin as possible.
- Extract the juice of a lime, add a teaspoon of honey and mix well.1 lime., 1 teaspoon honey.
- In this case it is decorated with dill, Lime zest, red onion cut into very fine julienne strips and radish cut very finely.It is important that the julienne is very fine so that the flavors are not so invasive.Dill., 1 lime., 1 teaspoon honey., 1 tbsp olive oil., ½ red onion., ½ radish., ½ lime zest.
- Dress with lime and honey mixture to taste. Is not necessary too much.
- Then add a few drops of olive oil.1 tbsp olive oil.
- Add the lime juice and the oil with a teaspoon so that they are a few drops and not a stream that covers the flavor of the gravlax, which, in this case, is the most important thing.
- ENJOY!
Video
Notes
You can modify the dressing at your choice.
Here you have an example with grapefruit instead of lime and honey. You can try with other citrics too.
Tip: In the plating of the next photos the gravlax looks very nice because it was cured with a lot of beets, but it only looks very nice for the photo.
It is not well cured as in the traditional version and is less tasty.
Recommendation: Put very little beet to achieve a good balance between beauty and flavor.
Did you have gravlax left over? Some delicious toasts for breakfast are a great option.
Tip: In the plating of the next photos the gravlax looks very nice because it was cured with a lot of beets, but it only looks very nice for the photo.It is not well cured as in the traditional version and is less tasty.
Recommendation: Put very little beet to achieve a good balance between beauty and flavor.
Did you have gravlax left over? Some delicious toasts for breakfast are a great option.
- Store it correctly in the fridge for 3 or 4 days but be careful of certain factors:
- Wrap it tightly in cling film to prevent air exposure.
- Place it in the coldest part of your refrigerator.
- Even so, check the gravlax periodically to ensure that it's everything ok. If you found odor, slimy texture, or discoloration discard it.
- You can use these rice crackers for the final presentation. https://everythingtotaste.com/rice-paper-crackers/
