*No added sugar or any sweetness to this recipe.
Basically gravlax is boned salmon fillets cured with salt, sugar, chopped fresh dill and lemon or lime. But for this recipe I desired not to add sugar or any other sweetness.
Buying ready made gravlax expensive dish to impressive for your friends or families. I think making it yourself is what make this dish very special.
Please see “how to make gravlax step by step my below recipe. http://www.lalaniekitchen.com/2016/11/perfect-easy-salmon-gravlax.html
800-900 g Fresh salmon or trout fillet, skin on, deboned
300 g Fresh peeled red beetroot, cut int chunks
25-30 g fresh dill with young stem, roughly chopped
100 g pink Himalayan salt or choice of salt
80 g Lemon juice
60 g Rum (I used rum) or vodka, gin or brandy
1. Place fresh beetroot into TM bowl and chop for 6 seconds / speed 6. Need to be sand texture. Using the spatula scrape down sides.
2. Add dill and chop by pulsing the closed lid position / Turbo button / 3 times.
3. Add lemon juice and rum and mix for closed lid position / turbo 1 time / 1 second.
4. Sprinkle one-third (1/3) of salt dill mixture on a glass or ceramic baking dish.
5. Lay the salmon fillet skin side down on the salt dill mixture. Pour rest of the remaining mixture over the fillet.
6. Cover loosely with glad wrap ( plastic wrap) cover with another baking paper.
7. Place heavy object (like clean brick or cans of tomato) on top of the salmon to press the moisture down and out from the salmon. The salmon fillet must be evenly covered with the heavy object.
8. Place the salmon in refrigerator 24 to 48 hours to cure. Remove cured salmon from the salt dill mixture, discard the salt dill mixture. Scrape any salt dill mixture off the salmon.
9. Lightly rinse the salmon under cold tap water, pat dry with kitchen paper towels.
10. Lay the salmon on the clean dried cutting board, slice the salmon thinly with a sharp knife. Discard the salmon skin.
Hints & Tips:
*Leftover salmon should be glad wrapped with skin on and kept in the refrigerator for a week.
*Can be kept in a freezer for up to two months. Partly thaw the salmon in room temperature for about 1 hour before slicing.