Chef Bihi Trout Gravlax with Beetroot and Swedish Sauce
Experience the delightful flavors of Scandinavian cuisine with this fresh and light trout gravlax recipe. Perfect for your next gathering, this dish is both impressive and simple to prepare! Are you ready to surprise your guests with a festive treat that’s sure to impress?
Recipe Information
- Servings: 4
- Total Time: 12 hours for marination
- Difficulty: Easy
Ingredients
For the Gravlax:
- 400 g of boneless trout fillet
- 200 g of coarse salt
- 150 g of fine sugar
- 1 lime (zest only)
- 10 g of pink peppercorns
- 1 large raw beetroot
For the Swedish Sauce:
- 1 egg yolk
- 1 tablespoon of mustard
- 1 tablespoon of honey
- 75 g of olive oil
- 1 pinch of fleur de sel (sea salt)
- Freshly ground black pepper
- 2 sprigs of dill
Instructions
- In a bowl, mix together the coarse salt, sugar, lime zest, pink peppercorns, and finely grated raw beetroot.
- Spread the mixture in a dish and place the trout fillet flesh-side down on top.
- Cover with cling film, place a weight on top, and refrigerate for 12 hours.
- The next day:
- In a bowl, combine the egg yolk and mustard, seasoning with salt and pepper.
- Whisk in the olive oil until it becomes creamy like mayonnaise, then add the honey and dill.
- Remove the trout from the fridge, rinse it, and pat dry.
- Slice the trout into thin slices.
- On a flat plate, arrange the slices of trout and drizzle a bit of the Swedish sauce over them.
- Serve with polar bread or your choice of bread.
Notes
This dish is perfect for appetizer platters and pairs well with light salads and crisp white wines.
Recipe Tips
- Use the freshest trout available for the best flavor and texture.
- Feel free to substitute dill with fresh chives or tarragon for a unique twist on the sauce.
Nutrition
Approx. 250 calories per serving.
Frequently Asked Questions
- Can I use salmon instead of trout?
- Yes, you can substitute trout with salmon for a richer flavor.
- How long can I store the gravlax?
- It is best consumed within a week if stored in an airtight container in the refrigerator.
- Can I freeze the gravlax?
- Yes, you can freeze gravlax for up to three months. Thaw it in the refrigerator before serving.
- Is the Swedish sauce necessary?
- While the sauce complements the gravlax, you can enjoy the trout on its own or with other dips.
- What other spices can I use for seasoning?
- Feel free to experiment with juniper berries, coriander seeds, or even citrus zest for unique flavor profiles.
