The Finlandia-house kitchen recipe you can get christmas table glorious gravlax. If you do it today, it is christmas eve or christmas day for ready.Pickled salmon to hear the many christmas dinner’s main dishes. JANNE AALTONEN
the Fish selection is very important. The Finlandia-house kitchen according to the best and the environment in terms of the most enduring options are either Norwegian atlantic salmon, native rainbow trout or whitefish.
in This recipe in the essential important is the fact that fish leather will be left in the fish caught maustumisen period. When the salmon’s time to cut, the leather helps in the cutting stage of thin slices in the success. Another potentially other recipes from the outgoing instructions are anise and fennel seeds, which are mixed with salt.
Proper salting is a key issue: the salt is sufficient, if it is 3.7% of the fish weight. Weigh the fish, therefore, before the amount of salt is calculated. For example, a pound weight of salmon to the need to 37 grams of salt. The amount may sound crazy, but the end stage of the most of it wiped off.
so you’ll need this fish in addition:
Fine sea salt
fennel seeds
anise seed
black pepper
sugar,
1. The fish should be boneless and the leather is shut.
2. Make a mixture with fine sea salt (the amount in relation to fish weight, as described above), anise and fennel seeds (for example, half a teaspoon of both) as well as a few rouhaisu black pepper. Salt fish under and on top of the prepare your mixture and sprinkle finally, on a little sugar.
3. Wrap the fish very tightly wrap.
4. Fish may be tight in a ziploc bag in the refrigerator for two days.
5. When it is time to prepare the gravlax to serve, wipe the salt mixture off the paper and cut the fish slices with a sharp knife. The fish skin to facilitate the job in order to get beautiful, thin slices.
You’ll never squeeze the table to offer a pickled salmon on top of lemon in: pickled salmon surface can lemon effect turn into an unpleasant-looking. Everyone can of course choose to add lemon into your personal dose.
the Story was first published in December 2016.
josefina to BARAKA
