The recipe gravlax I first saw in the program «Travelling with Jamie Oliver. Jamie Oliver in Stockholm» and immediately was eager to cook. The result is very pleased, fish turned out juicy, fragrant and delicious, Jamie as always on top:).
1 salmon fillet or salmon skin (remove the bones)
Article 8. l. rock salt
3 — 4 tablespoons brown sugar
2 tbsp. l. grated horseradish
2 — 3 small beets (grate)
2 stacks (50 ml) of schnapps (or vodka)
A large bunch of dill (izelchit )
Flowers fennel umbrellas dill
Zest of 1 lemon (finely grate)
Sauce for gravlax:
8 tablespoons sour cream
1,5- 2 teaspoons grain mustard
The lemon zest, pepper, lemon juice — to taste
1 bunch dill
1. Salmon spread on a tray or baking dish, skin side down and sprinkle evenly with salt. Sprinkle with sugar.
2. Then sprinkle with horseradish and beetroot. To rub a bit of salmon all the ingredients, sprinkled with schnapps, sprinkle flowers fennel, dill and lemon zest.
3. Cover the fish food, cover cargo ship in the refrigerator for 48 hours. After this time, take out the fish from the refrigerator, poured a liquid to clean off the marinade, remove excess salt cloth.
4. Carefully cut away the fillet with the skin with a sharp knife, holding the knife at an angle slightly, sliced ??into thin slices. We spread the slices on a plate in the form of roses. To prepare the sauce, mix all ingredients in a bowl. Sprinkle with dill flowers, pour the sauce and sprinkle with dill sprigs pair. On — If desired, you can pour a little olive oil.