Source: Ahirao, AdobeStockWant to prepare something impressive and original? Gravlax is an excellent Scandinavian appetizer that offers a fresh perspective on fish and will adorn even a festive table. We're sharing 8 of the best recipes that are sure to delight you!
1. Salmon Gravlax with Vodka or Cognac
Source: AdobeStockA wonderful delicacy with fresh herbs and lemon.
You will need: 750 g salmon fillet with skin, 3 tbsp chopped dill, zest of 3 lemons, 3 tbsp vodka or cognac, 6 tbsp coarse sea salt, 6 tbsp sugar, 1.5 tsp mixed ground peppers.
Preparation: Thoroughly mix all ingredients except the salmon. Line a plastic container with cheesecloth or paper towel and place half of the marinade in it. Lay the salmon fillet skin-side down on top and spread the remaining marinade over the fish.
Cover everything with the same cheesecloth or paper towel, place a weight on top, and refrigerate for 2 days. Flip the gravlax every 12 hours. Then, rinse off the marinade, pat the salmon dry with paper towels, and slice thinly for serving.
2. Trout Gravlax with Hot Pepper
Source: AdobeStockA little spice will add just the right kick to this appetizer.
You will need: 750 g trout fillet, 80 g dill, 80 g sea salt, 80 g sugar, 3 g hot red pepper, 8 g ground black pepper.
Preparation: Mix salt, sugar, and all spices, then rub the trout with this mixture on both sides. Place the fish on plastic wrap, skin-side down, sprinkle with chopped dill, and wrap it up.
Place in a container and put a weight on top – for example, a jar of water. Leave in the refrigerator for 2-3 days, then rinse the marinade off the gravlax, pat it dry with paper towels, and slice thinly.
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3. Salmon Gravlax with Dill
Source: AdobeStockThis recipe does not use alcohol.
You will need: 750 g salmon fillet with skin, 50 g salt, 40 g sugar, 0.5 tbsp ground black pepper, 1 bunch dill.
Preparation: Cut the salmon fillet into 2 pieces of roughly the same size so they can be stacked. Chop the dill and mix it with sugar, salt, and ground pepper. Evenly coat both pieces of red fish on both sides with this mixture, stack them like a sandwich, and wrap in 2-3 layers of plastic wrap.
Place the prepared fish in a container, weigh it down, and refrigerate for 2 days, flipping the fish every 12 hours. If you prefer a saltier appetizer, leave it in the refrigerator for a longer period. Afterward, clean the gravlax of the marinade, slice thinly, and serve.
4. Gravlax with Lemon and Vodka
Source: AdobeStockYou must try this, it's very delicious and simple!
You will need: 750 g salmon fillet, 1 lemon, 1 bunch dill, 50 g sugar, 50 g salt, 50 ml vodka, 20 g ground coriander, 20 g ground black pepper.
Preparation: Squeeze the juice from the lemon and grate the zest on a fine grater, chop the dill, and mix salt, sugar, black pepper, and coriander. Cut the salmon into 4 equal pieces and pour lemon juice and vodka over them, then rub with spices and sprinkle with zest and dill.
Stack the fish pieces on top of each other and wrap tightly in plastic wrap. Place the prepared fish in a container, put a weight on top, and refrigerate the gravlax for 2 days. Afterward, clean the finished fillet of spices and slice thinly.
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5. Salmon Gravlax with Beetroot
Source: AdobeStockBeetroot is not only flavor but also an amazing natural dye for fish.
You will need: 750 g salmon fillet, 300 g beetroot, 15 g parsley, 50-80 g salt, 50 g sugar.
Preparation: Boil, cool, and grate the beetroot on a fine grater, then mix it with sugar and salt. Place the salmon fillet in a container skin-side down and cover it with the beetroot mixture so that the fish is completely submerged.
Sprinkle with chopped parsley, close the container, and refrigerate for 6-12 hours. Afterward, wipe the gravlax clean of beetroot with paper towels and slice thinly for serving.
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6. Pink Salmon Gravlax with Horseradish
Source: AdobeStockIf you need to make the appetizer even more original!
You will need: 600 g pink salmon fillet, 1 beetroot, 4 tsp prepared horseradish, 2 tsp dried dill, 3 tsp salt, 1 tsp sugar, 0.5 tsp ground black pepper.
Preparation: Mix together salt, sugar, ground pepper, and dried dill; the spice proportions can be adjusted to taste. Place the pink salmon fillet skin-side down, spread with prepared horseradish, and sprinkle with spices.
Top with grated beetroot – raw or cooked. Wrap the fish in plastic wrap, press down with a weight, and refrigerate for 1 day. Then – wipe the gravlax clean of the marinade, slice thinly, and serve.
7. Gravlax with Limoncello and Zest
Source: AdobeStockNot just salmon, but any red fish will do.
You will need: 750 g salmon fillet, 3 small beetroots, 3 tbsp orange zest, 1 tbsp lime zest, 1 bunch basil, 4 tbsp limoncello, 200 g sugar, 150 g sea salt, 2 tbsp coriander.
Preparation: Mix grated beetroot, all zest, chopped basil, sugar, salt, and coriander. Place the salmon fillet on plastic wrap, rub it with limoncello, then evenly spread the spiced beetroot mixture on top.
Wrap the salmon in plastic wrap and refrigerate for 1 day under a weight. Before serving, clean the gravlax of the beetroot mixture, rinse, pat dry, and slice thinly.
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8. Gravlax with Orange and Pink Pepper
Source: AdobeStockThe combination of spices and additions directly determines the flavor of the dish.
You will need: 750 g red fish fillet, 2 tbsp orange zest, 80 ml orange juice, 3 tbsp coarse sea salt, 3 tbsp sugar, 1.5 tbsp pink pepper.
Preparation: Crush and mix pink pepper with orange zest, sea salt, and sugar. Place half of the marinade in a container, then lay the fish fillet on top. Spread the remaining marinade over the fish and pour orange juice over the preparation.
Cover with cheesecloth or paper towel, press down with a weight, and refrigerate for 2 days. Flip the fish every 12 hours. Rinse, pat dry, and slice the finished gravlax thinly before serving.