Saturday, February 23, 2013

Gravlax, lightly fermented salmon, Lachs, part 2

Lightly fermented Salmon,  Gravlax, Lachs (Part 2)

INGREDIENTS (per person):

  • Two boiled eggs, or two egg yolks (raw)
  • 1/2 Avocado, sliced
  • lemon and fresh herbs for garnish
  • Salmon from part 1, has been fermenting in the fridge for 2-4 days



PREPARATION:

  • Start a the meaty edge and cut salmon slightly at an angle into thin strips (not using the skin), remove the soggy dill
  • Cut the whole fillet or as much as is going to be eaten this way (any leftovers have to go back into the fridge inside the wrapper)
  • Arrange the strips on a plate
  • Slice 1/2 avocado and add it to the plate
  • Add two boiled, peeled and sliced eggs, or two egg yolks
  • Garnish with fresh dill and lemon slices (lemon may be sprinkled on the salmon, and the garnish can be eaten)




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