Chef Bihi Trout Gravlax with Beetroot and Swedish Sauce
Discover the delightful flavors of Scandinavian cuisine with this refreshing Trout Gravlax recipe! Perfect for your next gathering, this no-cook dish can be enjoyed as an appetizer, starter, or even at brunch. Let’s dive into the vibrant world of aromas and tastes that will impress your guests!
Recipe Information
- Servings: 4
- Preparation Time: 15 minutes
- Resting Time: 12 hours in the fridge
- Difficulty: Easy
Ingredients
Main Ingredients
- 400 g trout fillet, skinless
- 200 g coarse salt
- 150 g fine sugar
- 1 lime (zest only)
- 10 g pink peppercorns
- 1 large red beetroot, finely grated
Swedish Sauce
- 1 egg yolk
- 1 tablespoon mustard
- 1 tablespoon honey
- 75 g olive oil
- 1 pinch flaky sea salt
- Freshly ground black pepper
- 2 sprigs dill, chopped
Instructions
- In a bowl, mix together the coarse salt, sugar, lime zest, pink peppercorns, and finely grated beetroot.
- Spread the mixture in a dish and place the trout fillet, flesh-side down, on top.
- Cover with plastic wrap, place a weight on top, and refrigerate for 12 hours.
Next Day Instructions
- In a bowl, whisk together the egg yolk and mustard. Season with salt and pepper.
- Slowly drizzle in the olive oil while whisking to create a mayonnaise-like consistency. Stir in the honey and chopped dill.
- Remove the trout from the refrigerator, rinse it under cold water, and pat dry.
- Slice the trout into thin slices.
- On a serving plate, arrange the trout slices and drizzle a little Swedish sauce over them.
Serve with polar bread for an authentic experience!
Notes
For an even richer flavor, let the gravlax rest for longer. Adjust the sweetness of the sauce by adding more or less honey according to your taste!
Recipe Tips
- Pair the gravlax with pickles or fresh herbs for a delightful crunch.
- For added texture, consider garnishing with capers or radishes.
- If you like a bit of heat, add a pinch of chili flakes to the Swedish sauce.
Nutritional Information
Approximately 220 calories per serving.
Frequently Asked Questions (FAQ)
1. Can I use salmon instead of trout?
Yes, salmon is a great alternative and is often used in gravlax recipes.
2. How long can I store gravlax?
Homemade gravlax can be stored in the refrigerator for up to a week.
3. What can I serve with gravlax?
Gravlax pairs well with rye bread, cream cheese, and fresh greens.
4. Can I make the Swedish sauce ahead of time?
Yes, the sauce can be made a few hours in advance; just keep it refrigerated until serving.
5. Is there a vegetarian version of this dish?
You can use smoked beetroot or marinated vegetables to create a vegetarian alternative.
