Make Gravlax yourself: we’ll show you what’s important! –

A few slices of gravlax make every breakfast extra special. It is also great as an appetizer or snack and for many it is also part of the upcoming Christmas celebrations. We are talking about underground salmon. In this article, we will show you how easy it is to prepare your own salmon in 15 minutes. The result will surprise you, because you can decide which direction the salmon should taste and know exactly what is in it. Goodbye to preservatives and company and welcome to fresh, self-curing salmon from our kitchen.

Essentially, picking removes the liquid from the gravlax, meaning it lasts longer. And what used to be the inevitable process of preserving fish and meat is now associated with enjoyment thanks to the use of spices and herbs.

All you have to do for Gravlax is mix salt and sugar in a certain ratio and then add aromatics to that mixture. Then simply rub the salmon string in half on both sides of the meat, press it together and weigh it down with some weight. The rest is self-explanatory except for turning it once and after about 48 hours, your buried salmon is ready. In this post, we’ll show you how to add Asian flavors to your marinated salmon.

If you’re still thinking about how to present your cured salmon, we have some ideas for you:

Sliced ​​cured salmon on a black slate board.


Pickle salmon yourself – gravlax


Picking salmon yourself is very easy. You will be amazed!

the preparation

  1. Cut the salmon fillet in half and wash it once and pat it dry. Mix sea salt and sugar in a bowl.

  2. Grind the cardamom, juniper, coriander and fennel spices in a mortar and add the sugar salt to the mixture. Grate the lemon peel and add it together with the chopped dill.

  3. Spread the foil on the work surface and place the two halves of the salmon on top, skin side down. Then rub the sides of the meat vigorously with the vinegar. Then place the two sides of the meat on top of each other and wrap everything in paper.

  4. Place in a saucepan or similar and weigh. After 24 hours, drain the excess water, turn the salmon over and weigh again. Drain again after another 24 hours. Then, scrub the stain a little. The salmon is ready and cut into thin slices and serve

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