Jamie Oliver's beet gravlax
Semmon, salmon or trout – it's always delicious, and if you cook it according to Jamie Oliver's recipe, no one will be left indifferent! It's simple and quick, as always with Jamie, but delicious. I advise you to remember this recipe, because the New Year and a lot of holidays are just around the corner.
Constituents:
- salmon fillet with skin - 700 gr.
- stone salt (I took large sea salt) – 160 gr.
- demerara sugar (I took regular) - 50 gr.
- fresh horseradish - 40 gr.
- fresh beet - 300 gr.
- schnapps or vodka - 50 ml
- a large bunch of dill
- 1 lemon
Cooking beet gravlax:
Place the red fish (delicious with salmon, trout, or salmon) skin-side down in a large bowl and sprinkle evenly with salt and sugar, then - grated horseradish and grated beets and press down lightly. Then drizzle with schnapps and sprinkle with chopped dill and finely grated lemon zest.
Wrap the container tightly in clingfilm and weight it down. I put a board on top of the fish and a couple of jars.
Put the fish in the fridge for 2 days.
After two days, remove the foil and drain the juice. Use your hands to remove the beets, horseradish, and remaining salt and sugar, and pat the fish dry with a paper towel. Carefully slice the fillets, keeping the knife at an angle.
Serve as an appetizer, make sandwiches, appetizer pancakes, etc. with the fish. It's delicious!
Have a good appetite!
