with tzatziki and roasted beetroots.
Salted raw fish is one of the real favorites of all our family, even my three daughters have stuffed themselves with them since they’ve been very, very young.
White fish is possibly the best one when made raw, but it is a very close race with salmon.
When making gravlax (salted raw salmon), the Finnish sea salmon is the best (just my opinion) but also rainbow trout works well. Atlantic salmon coming from Norway is quite greasy and I like it most when baked in the oven… although it is generally regarded as the best.
The recipe for tzatziki can be found here.
The recipe for roasted beetroots can be found here.
PORTION: 4 persons
TIME TO MAKE:
Salted raw salmon needs about 24 hours to be evenly spiced, seasoning the salmon takes just few minutes.
Beetroots (quite small ones) should be in the oven about 1-2 hours
To make good tzatziki you have to drain the yoghurt for at least 3 hours and the cucumber needs about the same amount of time to remove the excess water.
The potatoes need one hour in the oven.
- About 500 g salmon fillet
- Coarsely chopped fresh dill
- Ground sea salt
- Ground black pepper, rose pepper and green pepper (about one teaspoon of each)
Season the fish a day before you intend to serve it.
Grind all the peppers slightly in a mortar. Then add the salt and grind it as well.
Spread the mix on the salmon (one side only, not the skin side), then coat it with dill. After that wrap the fish tightly into a baking paper and let it stay there at least 15-24 hours.
Next day take off all extra salt, dill and most of the peppers. Serve it cut in very slim pieces.
These are simply just flavoured with butter and salt, and then baked in the oven (220°C or 428°F). You need two potatoes per diner.
Preheat the oven to 220°C (428°F).
Peel potatoes and make some traverse cuts to ease the evenly baking. A ladle could be a good tool to ease the cutting so that you won’t cut throughout the whole potato. (Photo below has been taking in a different situation, but you can use the same technique – just don’t make that big hole in the middle).
Put some salt and butter on the top of potatoes before baking. Bake them about one hour: potatoes are ready when a tooth- or cocktail pick goes easily in.