Giveaway "Gravlax" Recipe Nordic-Style Herbal Curing Trace. Do It Yourself Not Reconcile Luxury Shop! 🇸🇪✨

📜 The Source of Deliciousness: From "Buried Ground" to Premium Menus

You know, this Hotutu menu has a long history since the Middle Ages! The word "Gravlax" comes from Old Swedish.

Grav means grave or burial.

Lax means salmon.

This recipe, we would like to use trax because it is cheaper than 😅

In the past, Scandinavian fishermen found a way to preserve food by fermenting salmon with salt and then "burying it in the flooded beach sand" to achieve fermentation at low temperatures! But don't panic. In this era, we have developed. You don't have to dig up the soil to get tired. Just ferment the spices and put them in a chic fridge.

After curing, the fish will change completely.

Texture: More chilling, bouncy, more tooth-fighting, the meat is clearer and firmer, not as liquid as salted raw fish.

👩‍🍳 Give out a simple Gravlax-making recipe, just one refrigerator.

🛒 raw materials to be prepared

1.Sashimi Grade Trace (Leather Mount) 700 grams -1 kg

2. 60 grams of ocean salt

3. 60 grams of sugar

4. Fresh Lao coriander as you like 1 large clench (coarse chop)

5. 1 tablespoon cracked enough black pepper

6. 1-ball or alley grated lemon skin (cleb added refreshing fragrance)

7. Vodka. We use 1 tablespoon of brandy (not fit).

8. Beetrud grated or coarsely chopped half head (in case of needing a beautiful red color eaten in a restaurant or hotel)

🥣 steps made

1. Prepare the fish, completely dry the fish, pull out the cocked.

2.Mix the fermentation machine, mix salt, sugar, black pepper and grated lemon skin, beetroot, together in a mixing bowl.

3. Assemble a large plastic wrap on a tray, first add the cilantro and sugar salt mixture to the foundation, then place the leather side fish and paste the remaining salt mixture throughout the fish.

4. Wrap the plastic tightly, put it in a box and find heavy items (such as mortars, water bottles) on top to help iron the water out of the fish.

5. Stay in the refrigerator, stay in the refrigerator for 24 - 48 hours. (It is recommended that after 12 hours, pour the water that seeps out. Fish meat will be dried.)

For trout, fish meat is softer, fermented into the flesh than salmon, so should not take a long time to ferment. When eating fish, take out salt. Use a knife to scrape, should not wash the water. But if salted, may wash through cold water quickly.

When eating, eating with

Traditional Swedish 🇸🇪

* Hovmästarsås (Lao coriander mustard sauce)

* Small balls of boiled potatoes

* Rye bread or Swedish biscuits

* Lemon slice

* Fresh Lao coriander

Or can be used to make a bagel filling as you like

🌟 Tip: Bring only the slides to eat to keep the juicy of the fish. Try to follow.

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