Preparation: 15 min. / No cooking required. 36 to 48 hours of maceration / Servings: entrée pour 10 à 12
Easily shared, salmon gravlax is a festive and very simple dish for the holiday season. Plan to prepare it in advance to let it macerate 36 to 48 hours. It is accompanied by a delicious dill, fresh lemon and cumin seasoned sour cream! You can also cut into cubes to make a tartar by mixing it with avocados, mango cubes and drizzled with Balsamumm, great recipe idea for the holiday season!
1 kg (2.2 lb.) fresh salmon
45 ml (3 tablespoons) vodka
45 ml (3 tablespoons) olive oil
2 tbsp. orange zest
100 ml (3/8 cup) Balsamumm Bianco
100 ml (3/8 cup) coarse salt
1 bunch of dill, cleaned and chopped
1 grated beetroot
Sour cream dill sour cream
500 ml (2 cups) sour cream
The juice of 1 lemon ½
100 ml (3/8 cup) fresh dill, without stems, coarsely chopped
A pinch of cumin, optional
Salt and black pepper to taste
Balsamumm Bianco or original
Crackers or freshly baked bread
Cut salmon fillet into two equal parts.
Sprinkle with vodka, then coat with olive oil and set aside. Mix Balsamumm and the coarse salt. Spread over the salmon pieces.
In a bowl, mix beetroot and dill. Place one of the salmon fillets in a deep flatted dish and spread beet and dill mixture over the flesh. Cover with the second fillet (flesh side on the mixture if using salmon with skin) as in sandwich. Cover with plastic film.
Place another dish and a weight on top (such as cans) and let macerate for 36 to 48 hours in the refrigerator, turning every 12 hours.
Remove fillets, rinse well and remove liquid with paper towels.
For sour cream, mix all ingredients and mix well. Keep in a cool place until ready to serve.
Serve gravlax thinly sliced with sour cream, fresh dill and crackers or fresh grilled bread. You can also cut into cubes to make a tartar by mixing it with cubed avocados and mango, drizzled with Balsamumm, another great recipe idea for the holiday season!
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