red gravlax

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red gravlax

Name: red gravlax
Prep time: 3 d
Total time: 3 d
Yield: 2 Porções
Ingredients: 1 unit(s) Skinless Salmon Fillet; 1 unit(s) Beetroot; 1/4 cup Coarse salt; 1/2 cup Sugar; 1 cup Dill (Dill); 1 tablespoon Lemon zest; 2 tablespoon Black peppercorns; 1 tablespoon Spirit (vodka or cachaça)

🇨🇭Switzerland

•

View in original language

(Português)

72 hour(s)

2 servings

Jacqueline Vogt

@pitada.suica

Ingredients
Recipe

Skinless Salmon Fillet1 unit(s)
Beetroot1 unit(s)
Coarse salt1/4 cup
Sugar1/2 cup
Dill (Dill)1 cup
Lemon zest1 tablespoon
Black peppercorns2 tablespoon
Spirit (vodka or cachaça)1 tablespoon

Peel the beet
Process the beetroot with sugar, salt, dill, lemon zest, black peppercorns and distilled powder.
Wrap the entire piece of salmon with the mixture and a sheet of plastic wrap. Wrap the salmon in plastic wrap, forming a small package, in order to remove all the air, or as much as possible.
Place some heavy pan over the salmon forming a press
Place in the fridge for 48-72 hours
After this time, wash the salmon piece and cut into very thin slices and it's ready.

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red gravlax

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