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Sturgeon Gravlax

Chef: Elisa Undurraga

Sturgeon / Appetizers

30 min.
5 pers.
Easy

Delicious Scandinavian Recipes

Thanks to the Chef Elisa Undurraga @thermoaldente we can enjoy this delicious Sturgeon Gravlax, also called Scandinavian Style Sturgeon, which is very simple to prepare, and features our Sturgeon Fillet as the main ingredient. Whereas this recipe is intended for a relaxed appetizer, it might as well be used as part of a main dish.

Ingredients
  • 800g fresh sturgeon fillet
  • Half a sprig of fresh mint leaves
  • 400g of uncooked beet, peeled and cut in 2 cm cubes
  • 200g of coarse salt
  • 90g powder sugar
  • 3 tablespoons of vodka
  • 15g of ground black peppercorns
  • 1 tablespoon of olive oil
  • Lemon zest

Sturgeon Gravlax Preparation

  1. The day before serving, place the mint, beet, coarse salt, sugar, vodka, pepper, olive oil and lemon zest on your Thermomix, mix for 30 seconds using 5 level speed. In absence of this machine, a minipimer or blender can also be used by adding each ingredient, from hardest to softest, until the mixture is complete.
  2. Place the sturgeon fillet in a deep dish. Pour the prepared mixture over it and cover it with transparent film. Place a wooden board on top of it and put weight over it. Keep in the fridge for 48 hours. Remove the liquid every 12 hours.
  3. After 48 hours, remove the marinade excess from the sturgeon and quickly rinse it using cold water. Fluff and then cut it in fine slices.
  4. Serve to eat by itself, with crackers, toasts or whatever deems suitable.
  5. *Optional: add some lemon juice, olive oil and lemon zest when serving. Another fair option is applying sour cream with olive oil and thyme.

Share.

Main ingredients
Sturgeon Fillet View Product

Delicious Scandinavian Recipes

Thanks to the Chef Elisa Undurraga @thermoaldente we can enjoy this delicious Sturgeon Gravlax, also called Scandinavian Style Sturgeon, which is very simple to prepare, and features our Sturgeon Fillet as the main ingredient. Whereas this recipe is intended for a relaxed appetizer, it might as well be used as part of a main dish.

Sturgeon Gravlax Preparation

  1. The day before serving, place the mint, beet, coarse salt, sugar, vodka, pepper, olive oil and lemon zest on your Thermomix, mix for 30 seconds using 5 level speed. In absence of this machine, a minipimer or blender can also be used by adding each ingredient, from hardest to softest, until the mixture is complete.
  2. Place the sturgeon fillet in a deep dish. Pour the prepared mixture over it and cover it with transparent film. Place a wooden board on top of it and put weight over it. Keep in the fridge for 48 hours. Remove the liquid every 12 hours.
  3. After 48 hours, remove the marinade excess from the sturgeon and quickly rinse it using cold water. Fluff and then cut it in fine slices.
  4. Serve to eat by itself, with crackers, toasts or whatever deems suitable.
  5. *Optional: add some lemon juice, olive oil and lemon zest when serving. Another fair option is applying sour cream with olive oil and thyme.

Share.

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