Gravlax de salmón

Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Gravlax de salmón. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Gravlax de salmón is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They're nice and they look fantastic. Gravlax de salmón is something that I've loved my entire life.

Many things affect the quality of taste from Gravlax de salmón, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gravlax de salmón delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gravlax de salmón is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Gravlax de salmón using 14 ingredients and 3 steps. Here is how you can achieve that.

#Gravlaxclase

Ingredients and spices that need to be Take to make Gravlax de salmón:

1. 1 kg sal gruesa
2. 4 limones
3. 200 g salmón
4. 30 ml vodka
5. 3 g pimienta
6. 100 g azúcar
7. 2 clavos
8. Eneldo fresco
9. Pan de preferencia
10. Aguacate
11. Queso crema
12. Espinacas
13. Pepino
14. Cebolla

Steps to make to make Gravlax de salmón

1. En un recipiente mezclamos la sal con la pimienta eneldo, azúcar y clavos colocamos una capa de plástico Flynn lo suficientemente larga para que pueda cubrirse bien todo encima de ella colocamos una cama de sal después colocamos el salmón y cubrimos con otra cama de sal lo suficientemente gruesa para que no se vea nada el salmón después le colocamos la mezcla de vodka con limón.
2. Cubrimos con el plástico film sin dejar espacios y lo dejamos reposar por 24 horas después destapamos quitamos la primera capa de sal y reservamos sacamos el salmón y reservamos quitando la última capa de sal y pasamos por un colador para quitar el líquido que queda.
   Por último lo cubrimos y lo metemos de nuevo al refri hasta que se cumplan 48 hrs.
3. Partimos nuestro pan y lo ponemos a calentar con un poco de mantequilla le colocamos la mayonesa, la mostaza El aguacate las espinacas cebolla y una cama de pepinos.
   Por último el salmón y cubrimos con la otra capa de pan

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