World Recipe: Gravlax

12 Abr World Recipe: Gravlax

Gravlax is a classic recipe that comes from Sweden, where for centuries people have used the curing technique with salt and sugar to preserve fish in cold climates. Traditionally it is prepared with salmon, but it can also be made with fresh trout, giving a delicate, aromatic result that is perfect for sharing during special gatherings.

Ingredients

• 1 deboned trout fillet (with skin)
• 500 grams sugar
• 500 grams fine salt
• 4 bay leaves
• 1 clove of garlic
• Fresh dill to taste
• Zest of 1 lemon
• Black pepper to taste

Preparation

• Clean the trout fillet well and make sure the skin remains intact.
• In a bowl, mix the sugar, salt, black peppercorns, crushed bay leaves, lemon zest, the garlic clove lightly crushed with its skin, and the fresh dill.
• Cover both sides of the trout with the curing mixture, making sure the fish is well coated.
• Place the fillets in a tray, cover them with plastic wrap and put them in the refrigerator for about 4 hours.
• After this time, remove the fish, rinse off the curing mixture and dry it carefully.

To serve, slice the gravlax very thinly and pair it with cream cheese mixed with chopped chives. The result is an elegant and fresh dish with a touch of Nordic tradition, perfect as a starter or for a special table.