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red gravlax
🇨🇭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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