Marinated Salmon - Gravlax
740 min
Under an hour
Roman Vaněk
Preparation method
Ingredients overview
- 1 salmon fillet with skin, weighing 800 g
- 1 kg brown cane sugar
- 80 ml vodka or brandy
- 500 g coarse sea salt
- 30 g fresh dill + a few sprigs for garnish
- lemon and finely grated zest of 1 lemon
- 1 tsp crushed pepper
- cling film
- The best choice for fish dishes are light and less aromatic wines. Choose from white and rosé.
Debone the fish using tweezers. Mix the sugar with salt, pepper, and lemon zest.
Pour a third of the sugar mixture onto the bottom of a baking dish. Place the fish fillet skin-side down on the mixture, cover it with dill and the rest of the mixture, and drizzle with alcohol. Cover with cling film and let it rest in the fridge for 12–16 hours.
Rinse the salmon fillet under cold running water and dry thoroughly. Using a long, sharp knife, slice into 2–3 mm thick slices at an angle.
Chef's tip
When grating the lemon zest, be careful not to get the white pith into the bowl. It is bitter. Ideally, grate only twice in one spot and then turn the lemon. Salmon prepared this way can be served, for example, on blinis or just with toasted bread.
Ingredients
Nutritional values
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