Pink salmon in beets (beet gravlax) is a cold fish snack made from Scandinavian cuisine. Literally, the word “gravlax” means “salmon from the pit” - in the Middle Ages, salted fish was temporarily buried in the coastal sand above the tidal line. For harvesting used fish salmon breeds, salt, spices and dill. On cooking you need from 2 to 4 days, during this time the fish undergoes fermentation and becomes very tasty.
Beetroot in this recipe plays a significant role, especially if you are cooking on a festive table. I often salt the red fish at home, and I face a small problem - the fish from the bright red gradually becomes faded. It does not affect the taste, but it looks unappetizing.
Apparently the Scandinavians have rich experience in fish blanks, as the recipe came from them. Beet colors pink salmon in a bright color, on a festive table snack looks just enchanting!
- Preparation time: 20 minutes
- Cooking time: 48 hours
- Servings: 5-6
Ingredients for a Scandinavian Fish Snack
- 1 pink salmon weighing 600 g (fillet weight on the skin);
- 80 g of salt;
- 25 grams of granulated sugar;
- 170 g of beets;
- 1 bunch of dill.
A method of cooking a Scandinavian fish snack - beetroot gravels
We clean and rub the pink salmon - we clean the scales, make a through cut along the belly, remove the insides, cut off the fins and head. Along the ridge there is a dark strip, it must also be cleaned.
Gutted fish thoroughly washed with cold running water.
Using a sharp knife, go along the ridge, first remove the fillets from the bones from one side, then turn the fish over and remove the fillets from the other side.
Use the tweezers to remove the remaining bones, cut off the thin peritoneum - this part of pink salmon can be sent to fish broth along with the head and ridge.
As a result, we have two impressive fillets, under which you need to choose a suitable size capacity. A stainless steel tray or glass baking dish will do, I opted for the last one.
We clean raw beets from the peel, rub them on a fine grater or grind in a blender. I think that a large grater is suitable for these purposes, but I, out of habit, rub finely. Add to the grated beet finely chopped dill.
Next, pour the coarse salt and granulated sugar. Thoroughly mix the ingredients, you get a watery gruel - from the beets under the influence of salt juice will stand out.
Put the fish fillet skin-down, spread the beet mass on the filet, distribute evenly.
You can put two fillets together and press them down with a load so that the moisture flows under the yoke. I do not do this, with or without a load, it turns out about the same.
Next, pack the fish in food film and refrigerate for 48 hours.
After two days, we get beetroot gravlax from the fridge, scrape the marinade.
Drain the fillets with a paper towel, cut into thin slices. To make the slices thin, cut with a sharp, wide knife at an angle of 45 degrees.
We put the Scandinavian fish appetizer on salad leaves and serve it on the table.
Bon appetit!
