Ingredients for - Beet gravlax with horseradish
How to cook deliciously - Beet gravlax with horseradish
1. Stage
Prepare the ingredients for the gravlax. Cut the pink salmon into fillets, carefully remove all the bones, do not cut the fillets from the skin. Beets can be taken raw or boiled if desired. I have dried dill, homemade. Fresh now is not flavorful and it can sour on the fish.
2. Stage
Mix salt, sugar, pepper and dried dill. I have salt and sugar in the ratio of 3 to 1. In any case, everyone's tastes are different, the amount and proportions to your liking.
3. Stage
Spread the pink salmon fillets with table horseradish.
4. Stage
Sprinkle the salt mixture (salt, sugar, dill) on top.
5. Stage
Grate the beets on a fine grater and distribute over the fillets. Press down firmly. Wrap the fish in cling film and put in the fridge for 12-20 hours. Put a little weight. Beets do not give special taste, but the fish looks festive, appetizing and attractive.
6. Stage
Take the pink salmon fillets out of the refrigerator. Remove the beets and blot the surface with a paper towel. Let the fish dry for about 30 minutes at room temperature. To make it easier to slice the filet into thin slices, put it in the freezer for an hour. Thinly slice the fish with a sharp knife obliquely.
7. Stage
Bon appetit! When serving, you can sprinkle with freshly ground pepper and drizzle with olive oil.
