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)

gravlax part 1

Salmon (lightly fermented), Lachs, Gravlax PART 1

INGREDIENTS (makes 4-6 portions):

• one tail of Sockeye Salmon, cut into two fillets
• 30 to 80 grams of fresh dill
• one teaspoon of sugar (will completely ferment)
• 3-4 tablespoons of salt
• a wrapper (for example a BPA free freezer bag)

PREPARING THE SALMON:

• Put the 2 salmon fillets side by side, meat part up/skin down
• sprinkle fish-meat evenly with salt and sugar

• Top with dill

• Fold the two salmon halves together like a sandwich

• Then wrap them into a wrapper/bag (there will be juice forming during the fermentation process)

• Put it in the fridge for two days, turning the salmon occasionally

The Gravlax can be eaten after two days, and still tastes good on the fourth day.

The preparation for eating the Gravlax will be shown in part 2.