ScandinavianAppetisers
ocean trout gravlax w/ lemon oil, horseradish & sorrel
This gravlax recipe is popular, is easy to make and is something we had often - smoked or cured fish – at my grandmother’s house when we were growing up. We love to dress it with fresh horseradish and sorrel.
6-8
30 minutes
48 hours
Ravi Presser, Ruzia’s Wine
Directions
- Mix salt, sugar, toasted spices and dill stalks together and spread half of the mixture onto a tray.
- Lay the trout skin-side down and cover with remaining mixture, pack down well.
- Wrap well with cling film and refrigerate for 48 hours, flipping the fillet over halfway (after 24 hours). The fish has completed curing when it has firmed up all the way through.
- Zest lemons and combine with Mount Zero Frantoio EVOO and lightly warm in a small pan or pot. Set aside.
- Juice lemons and combine lemon juice with a pinch of salt and equal parts olive oil to make a bright lemon vinaigrette.
- Remove the ocean trout and rinse quickly with cold water to remove salt mix. Pat dry with paper towel. Lay the trout on a chopping board skin-side down and cut thin slices on the diagonal off the skin.
- Arrange on a plate, apply lemon oil generously, then a small amount of lemon dressing. Micro plane or grate fresh horseradish over the top.
- To finish, finely slice the sorrel or use dill sprigs for garnish. Serve with fresh bread and cream cheese.
