The Finnish nordic flavours right to your home

 

Watch the recipe video step by step and feel free to subscribe:

 

 

One of the most classic nordic flavours is the Gravlax.
I can still remember the first time I tasted it and was taken by the quality and the freshness of the salmon in Finland.
 
I personally like to prepare it myself, it is not just about the price that is much cheaper.
It is for this reason that you can buy the fresh fish from your favorite place, spice it just as you like, and enjoy the whole process.
Often it feels great as well that it is made by you.
 
 
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So here are my favorite spices that bring me memories and feelings of the Nordic taste.
You can feel free to improvise your own spices.
 
 
 
I am using a Bosch 70cm wide Vita fresh fridge-freezer(highly recommend this fridge).
This fridge has two vita fresh system draws.
One for veggies & fruits with humidity control that keeps them fresh 3 times longer.
And the meat & fish draw of colder temp at 0°C to ensure the freshness of the food.
 
 
 
 
 
 

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Ingredients 
 
  • 1.5kg fresh salmon fillet
  • 150gr or 1.5dl granulated salt
  • 1.5-2 Tbs sugar
  • 1.5-2 Tbs pink peppercorns, crushed
  • 1.5-2 Tbs Fish spice mix
  • Handful of fresh chopped dill  

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Instructions
 
  • Wash the salmon fillet with cold running water.
  • Dry is with a soft paper.
  • Place a sheet of tin foil and on top a sheet of baking paper and place the salmon fillet on top. 
  • Mix all of the spice ingredients in a bawl and spread them evenly over the salmon.
  • Wrap the fillet with the tin foil and then with a plastic wrap till sealed.
  • Press with flat hands the top of the fillet to tighten the spices to the fillet.
  • Place in a cold humid place in your fridge when the spices layer facing up for 12 hours.
  • Turn he fillet upside down and let it rest for another 12 hours.
  • After 24 hours, take the salmon out of the fridge, with a flat tool wipe all the leftovers of the salt mix.
  • Use a sharp fillet knife and slice the salmon into thin slices.

The fish should be stored in a cold place of the fridge.

You can freeze it up to two moths in sealed plastic bags as well.

Enjoy!

 

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