Gravad lax is an old nordic recipe. In the original recipe, you’d berry the fish in the ground.That was before anyone had a fridge, of course. Now a days it’s done in the fridge, which is easier and more hygienic. Even though the method has changed, the name has stuck, and we couldn’t resist to give it an upgrade. Here we have given our freshly caught sea trout, the “gravad” treatment, but added beetroot for colour, and gin, juniper and citrus zest for extra flavour. Give it a try. It’s delicious and really easy to make.
Place the fish skinside down in a dish. Season the fish with sugar, salt, pepper and the crushed juniper berries. Skatter the grated citrus zest evenly over the fish, followed by the grated beetroot.
Splash the gin over the fish and cover with clingfilm.
Leave the fish in the fridge for 1-3 days.
one side sea trout (weighing 900g)
2 large beetroot
the zest of one orange, finely grated
zest of 2 lemons, finely grated
2 juniper berries, crushed in a morter
2 tbsp maldon salt
2 tbsp sugar
fresh ground black pepper
50ml gin or aquavit
After the first cure, take the fish out of the fridge. Scrape the beetroot of the fish, and rinse the fish with 100ml of water.
Clean the dish, and put the fish back, skinside down. Scatter with the grated horseradish and the chopped dill. Splash the reaming gin over the fish and cover with film.
Leave fish in the fridge for the last cure for 24 hrs.
Cut the fish in thin slices, from the tail and up. Arrange the slices on a plate and serve with fennel salad, dill creme, a wedge of lemon and a slice of sourdough bread.
1 large bunch of dill
2 tbsp horseradish, grated
50ml gin or snaps
Mix all the ingredients, and adjust the taste with salt and pepper.
250ml creme fraiche 18%
1 bunch dill, finely chopped
1 tbsp redwine vinegar
salt and pepper
Mix the fennel and rucola in a bowl. Season lightly with salt and pepper. Ad lemon juice and olive oil and mix well.
1 fennelbulp, sliced finely on a mandolin
1 handful rucola
juice of one lemon
2 tbsp olive oil