The popular snack of the Nordic countries cuisine - gravlax or graavilohi, prepares for a long time, but at the same time it is not necessary to put a great physical effort. It is only necessary to wait for a couple of days and there will be delicious light-salted trout with amazing color on the table.
1.Let’s prepare ingredients: you can make trout fillet on your own or buy ready-made, the main thing is that it should be chilled fish, not frozen fish.
Instead of mandarin zest, any citrus zest will fit. It is used grated horseradish.
2.Let’s prepare marinade: peel beet and grate on a grater in a deep bowl. Here add brown sugar, salt, horseradish, vodka, half zest and half chopped dill (together with stems). Mix everything.
3.Lay trout fillet with skin down on a tray covered with food wrap and foil. On the fish let’s put all marinade and evenly distribute it on the surface. Wrap the fish tightly with foil and food wrap so that the beet juice does not flow out. Put the fillet in a cool place for 36 hours. Then unwrap the fish and clean from all marinade. The fish became firm, all the excess moisture came out of it and the flesh acquired a beautiful beet color.
4.Let's give it even more flavor. For this purpose shift the fish on clean foil, on the surface of fillet distribute the second half of dill (it can be not cut) and zest. Again wrap trout in foil and food wrap and put for another 10-12 hours in the fridge.
5.Now the trout can be cut into thin slices and served to the table. How to serve gravlax? It's delicious on any fresh bread greased with a thin layer of butter. You can prepare sandwiches by greasing a slice of bread with a small amount of ricotta, adding fresh salad leaves and a drop of lemon juice.
6.Gravlax carries the freeze perfectly. Carefully wrap a whole piece of trout fillet in several layers of food wrap and put it in the freezer. When you need the gravlax, transfer it from the freezer to the fridge for several hours before serving, where it gradually defreeze and will be ready for using again.