Salmon and Cod Gravlax Mosaic

2 mins
Serves 3
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Directions

  1. 1Take a nice salmon fillet, remove the skin and bones, and cut it into long strips.
  2. 2Take a nice salmon fillet, remove the skin and bones, and cut it into long strips.
  3. 3Take a nice salmon fillet, remove the skin and bones, and cut it into long strips.
  4. 4Move 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.
  5. 5Move 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.
  6. 6Move 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.
  7. 7Make the beetroot gravlax marinade: blend beetroot, sugar, salt, and pepper until nice and liquidy.
  8. 8Make the beetroot gravlax marinade: blend beetroot, sugar, salt, and pepper until nice and liquidy.
  9. 9Make the beetroot gravlax marinade: blend beetroot, sugar, salt, and pepper until nice and liquidy.
  10. 10Pour the marinade into a long container with the fish strips; stir to ensure everything is coated.
  11. 11Pour the marinade into a long container with the fish strips; stir to ensure everything is coated.
  12. 12Pour the marinade into a long container with the fish strips; stir to ensure everything is coated.
  13. 13Let it marinate for two hours.
  14. 14Let it marinate for two hours.
  15. 15Let it marinate for two hours.
  16. 16Rinse and drain the fish strips well.
  17. 17Rinse and drain the fish strips well.
  18. 18Rinse and drain the fish strips well.
  19. 19Cut nori sheets into quarters and wrap the strips tightly in nori.
  20. 20Cut nori sheets into quarters and wrap the strips tightly in nori.
  21. 21Cut nori sheets into quarters and wrap the strips tightly in nori.
  22. 22Layer the wrapped fish, mixing them well, and wrap tightly in plastic wrap.
  23. 23Layer the wrapped fish, mixing them well, and wrap tightly in plastic wrap.
  24. 24Layer the wrapped fish, mixing them well, and wrap tightly in plastic wrap.
  25. 25Chill.
  26. 26Chill.
  27. 27Chill.
  28. 28Make wasabi mayonnaise.
  29. 29Make wasabi mayonnaise.
  30. 30Make wasabi mayonnaise.
  31. 31Trim one side and cut pieces to your desired size.
  32. 32Trim one side and cut pieces to your desired size.
  33. 33Trim one side and cut pieces to your desired size.
  34. 34Place on a plate with wasabi mayonnaise. Drizzle with sesame oil.
  35. 35Place on a plate with wasabi mayonnaise. Drizzle with sesame oil.
  36. 36Place on a plate with wasabi mayonnaise. Drizzle with sesame oil.

Ingredients

  • 1 salmon fillet
  • 1 salmon fillet
  • 1 salmon fillet
  • 1 cod fillet
  • 1 cod fillet
  • 1 cod fillet
  • 1 beetroot
  • 1 beetroot
  • 1 beetroot
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 nori sheets
  • 2 nori sheets
  • 2 nori sheets
  • 1 tablespoon wasabi mayonnaise
  • 1 tablespoon wasabi mayonnaise
  • 1 tablespoon wasabi mayonnaise
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar

Equipment

knifecutting boardfood processorlong containerplastic wrapplate