Eating well with Stiftung Warentest: Engraved salmon

For 6 servings.

For the marinating:

  • 1kg salmon fillet with skin on – whole or in roughly equal halves (hint: in our last salmon test, farmed salmon performed better than wild salmon)
  • 1/2 organic lemon
  • 30 grams of sugar
  • 100g medium or fine salt
  • 1 tablespoon cracked pepper
  • 3 tablespoons of vodka
  • 1 bunch of dill

To season before serving:

  • 1 tablespoon each black peppercorns, fennel and coriander seeds
  • 1 bunch of dill
  • 1/2 organic lemon

Nutritional values ​​per serving

  • Energy: 300 calories
  • Fat: 16 g
  • Carbohydrates: 5g
  • Protein: 29g
  • Salt: 3g.

Recipes and cookbooks for you

receipts. Whether healthy eating, vegetarian and vegan dishes or delicious grilling ideas: we have recipes for every occasion and every taste. You can find our collection of recipes here.

cookbooks. The cookbooks of Stiftung Warentest should not be missing in any kitchen – including aromatic vegetables, the kitchen laboratory and the side dish. The bookshop on test.de shows you an overview of the wide range.

preparation

© Yelda Yilmaz

Prepare two halves. Clean the salmon, pat dry with paper towel. Divide the fillet in two, place each half skin side down in a casserole dish or roasting pan.

First seasoning. Grate the lemon, squeeze the juice. Mix the lemon zest with the sugar, pepper and salt (see table salt test). Spread evenly over the salmon. Then drizzle the salmon with lemon juice and vodka. Finely chop the dill and stems, squeeze over the fish.

Eat well with Stiftung Warentest - Engraved salmon

© Yelda Yilmaz

wrap and wait. Place the two halves of fish, flesh side on top of each other, wrap in cling film without crushing. Place a kitchen board or plate over the salmon and weigh it down with weights (like tin cans). Leave to marinate in the refrigerator for 8 to 48 hours. The longer, saltier and more durable the fish will be. It should be noticeably firm at the end. Turn the fish at least twice during the marinating process, discarding any excess liquid. After marinating, wipe the herbs, salt and spices from the fish with a kitchen towel.

Final seasoning. Crush the peppercorns, fennel and coriander seeds in a mortar and pestle. Chop the dill, spread over the fish with the lemon zest and the spice mix. Press lightly. The fish can now – well covered with plastic wrap – soak for a few more hours or it is opened immediately.

My advice

Eat well with Stiftung Warentest - Engraved salmon

© Warentest Foundation / Hendrik Rauch

Marinating it yourself saves money – the ingredients cost significantly less than the same amount of ready made gravlax from the supermarket. My salmon was better after two days of marinating. And: After five days in the refrigerator, its freshness has diminished.

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