Gravlax À La Araya
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 450 g salmon fillet (s) with skin
- 55 g salt
- 50 grams sugar
- 1 tablespoon coriander
- 1 bunch dill
- 2 tablespoon peppercorns
- some lemongrass, ground
Print Recipe
Pin Recipe Instructions
- Wash the salmon and pat dry, remove any bones with tweezers.
- Roast the coriander seeds in a pan without oil and then crush them together with the peppercorns in a mortar; Mix together salt, sugar, coriander, pepper and lemongrass powder. Finely chop the dill and stir into the spice mixture.
- Place the salmon fillet skin side down on a large sheet of cling film and distribute the marinade evenly on the fish meat. Wrap the cling film tightly around the salmon. Place the fish in a shallow dish, cover with a wooden board and cover with e.g., complain a can. Put in the refrigerator for 2 days, but turn 1-2 times a day.
- Then cut the fish into thin slices, it is a matter of taste whether you leave the stain on or remove it beforehand. Serve with jacket potatoes or baguette.
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