Salmon and Cod Gravlax Mosaic
Directions
- 1Take a nice salmon fillet, remove the skin and bones, and cut it into long strips.
- 2Move on to the cod fillet. Remove all bones and skin, cut into long strips, and set aside. If they're too long, cut in half.
- 3Make the beetroot gravlax marinade: blend beetroot, sugar, salt, and pepper until nice and liquidy.
- 4Pour the marinade into a long container with the fish strips; stir to ensure everything is coated.
- 5Let it marinate for two hours.
- 6Rinse and drain the fish strips well.
- 7Cut nori sheets into quarters and wrap the strips tightly in nori.
- 8Layer the wrapped fish, mixing them well, and wrap tightly in plastic wrap.
- 9Chill.
- 10Make wasabi mayonnaise.
- 11Trim one side and cut pieces to your desired size.
- 12Place on a plate with wasabi mayonnaise. Drizzle with sesame oil.
Ingredients
- 1 salmon fillet
- 1 cod fillet
- 1 beetroot
- 1 cup sugar
- 1 tablespoon salt
- 1 pinch pepper
- 2 nori sheets
- 1 tablespoon wasabi mayonnaise
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
Equipment
knifecutting boardfood processorlong containerplastic wrapplate
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