Marinated salmon in a rich marinade of herbs and spices, which also hears the name “gravad lax”.
Leavened salmon – Ingredients for 8 persons
- 2 kg of cleaned and filled salmon with skin
- 200 g of whole-grain sea salt
- 90 g sugar
- 1 tablespoon of white pepper seeds
- 1 bunch of dill
- 3 tablespoons of vodka
- 3 tablespoons of mustard
- 1 egg yolk
- 150 ml of sunflower oil
- 1 tablespoon of lemon juice
Leavened Salmon preparation
In grain mill crush white pepper. Thoroughly wash, shake and chop dill. In a large bowl, mix salt, 80 g sugar, ground peppercorns, dill and vodka. Wash salmon fillets, dried and cut into medium sized pieces.
Quarter of the prepared mixture arrange on the shallow plate, which should be just the right size for the fish. On the mixture place one salmon fillet with skin turn down and cover with half the remaining mixture. Put on another file, this time with the skin turn up and brush it with the rest of the mixture.
Cover everything with polyvinyl foil, put on the fish a plate and place for a minimum of 18 and maximum up to 48 hours in refrigerator. In the meantime, turn the fish once or twice. Wipe marinated fillets and with a sharp and thin knife cut into very thin slices. Discard the skin. Arrange the salmon slices on serving platter.
Squeeze the lemon juice thoroughly. Kill egg and separate yolk and whites of egg in two bowls. Beat yolk egg first and discard eggs whites or use in another dish. Add to beaten egg yolks mustard and exactly 2 teaspoons of sugar. In this mixture add also oil. Finally mix in the lemon juice. Prepared sauce serve in a small bowl and serve with salmon.
Additional tips to prepare Leavened salmon
Stroked and thinly sliced salmon can be refrigerated up to 5-6 days. Salmon fillet should be a little thicker (between 1 to 2 cm).