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 if there is any. Cut into long strips and set aside.
  5. 5Move on to the cod fillet. Remove all bones and skin if there is any. Cut into long strips and set aside.
  6. 6Move on to the cod fillet. Remove all bones and skin if there is any. Cut into long strips and set aside.
  7. 7If they're too long, feel free to cut them in half.
  8. 8If they're too long, feel free to cut them in half.
  9. 9If they're too long, feel free to cut them in half.
  10. 10Make the beetroot gravlax marinade with sugar, salt and pepper.
  11. 11Make the beetroot gravlax marinade with sugar, salt and pepper.
  12. 12Make the beetroot gravlax marinade with sugar, salt and pepper.
  13. 13Blend everything until it's nice and liquidy.
  14. 14Blend everything until it's nice and liquidy.
  15. 15Blend everything until it's nice and liquidy.
  16. 16Pour into a long container with our fish strips. Stir well to ensure everything is coated. Then let it marinate for two hours.
  17. 17Pour into a long container with our fish strips. Stir well to ensure everything is coated. Then let it marinate for two hours.
  18. 18Pour into a long container with our fish strips. Stir well to ensure everything is coated. Then let it marinate for two hours.
  19. 19Rinse and drain the fish well.
  20. 20Rinse and drain the fish well.
  21. 21Rinse and drain the fish well.
  22. 22Take nori sheets cut into quarters and wrap the strips tightly in the nori.
  23. 23Take nori sheets cut into quarters and wrap the strips tightly in the nori.
  24. 24Take nori sheets cut into quarters and wrap the strips tightly in the nori.
  25. 25Layer them, mixing them well and wrap tightly in plastic wrap.
  26. 26Layer them, mixing them well and wrap tightly in plastic wrap.
  27. 27Layer them, mixing them well and wrap tightly in plastic wrap.
  28. 28Make a mark by folding the wrap over itself at the end for easy unrolling later. We let it chill.
  29. 29Make a mark by folding the wrap over itself at the end for easy unrolling later. We let it chill.
  30. 30Make a mark by folding the wrap over itself at the end for easy unrolling later. We let it chill.
  31. 31In the meantime, make a little wasabi mayonnaise to accompany our dish.
  32. 32In the meantime, make a little wasabi mayonnaise to accompany our dish.
  33. 33In the meantime, make a little wasabi mayonnaise to accompany our dish.
  34. 34Trim one side and cut your pieces to your desired size.
  35. 35Trim one side and cut your pieces to your desired size.
  36. 36Trim one side and cut your pieces to your desired size.
  37. 37Remove the wrap and place it on a plate with a dollop of mayonnaise.
  38. 38Remove the wrap and place it on a plate with a dollop of mayonnaise.
  39. 39Remove the wrap and place it on a plate with a dollop of mayonnaise.
  40. 40Drizzle with sesame oil and enjoy.
  41. 41Drizzle with sesame oil and enjoy.
  42. 42Drizzle with sesame oil and enjoy.

Ingredients

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

Equipment

knifeblenderlong containerplastic wrapplate