Norwegian Marinated Salmon (Gravlax)

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Theoretically, after these manipulations, the fish can be consumed. However, practice has shown that after 3–5 days, the gravlax firms up, becomes semi-transparent, acquires a dark orange color, and has an absolutely incredible taste. So don't rush to eat it.

Ingredients

Salmon - 6 lbs
Dill - 2 bunches
Sugar - 15 tablespoons
Vodka - 15 tablespoons
Salt - 12 tablespoons
Star anise - 1 teaspoon

Step by Step guide

Step 1

Thoroughly clean the fish from scales, remove the tail, fins, and head. Rinse under cold water and pat dry with a paper towel.

Step 2

Trim the belly flaps (thin pieces of flesh on the belly). Make a cut along the backbone and, using a thin knife, remove the fillet from the backbone. Remove any remaining bones.

Step 3

Weigh the resulting fillet. For every 500 grams of fillet, use 2 tablespoons of salt, 2.5 tablespoons of sugar, and 2.5 tablespoons of alcohol.

Step 4

Finely chop the dill along with the stems. Crush the dry spices in a mortar and mix with salt and sugar.

Step 5

Sprinkle the bottom of the container with alcohol, then layer with the salt, sugar, and spice mixture, and lightly sprinkle with dill. Place the first fillet (if the fish is large and the fillet doesn’t fit, it’s permissible to cut it into several pieces across). Place it skin-side down. Continue layering the fish 'meat to meat' and pressing tightly, creating 'sandwiches'. Inside the sandwich, sprinkle dill, the spice mixture, and lightly drizzle with alcohol.

Step 6

If there is more fish than can fit in one layer, add another couple of fillets on top, using the same sandwich method, sprinkling dill, salt, sugar, and spices between the layers, and drizzling with alcohol.

Step 7

Place a board with a small weight (a half-liter jar of water) on top of the fish, cover with a lid, and leave in a warm place for about six hours. After six hours, transfer to the refrigerator for another two days. After two days, remove the weight and store the fish in the brine (there will be plenty) under a lid.