Gravlax with Berry Powder
recipe

A unique twist on traditional gravlax, infused with berry powder or matcha for a festive flair.
Preparation Time: 24 hours
Serving Size: 4-6 servings
Ingredients:
- 1 kg trout
- 100 g sea salt
- 50 g sugar
- 2 tbsp berry powder (e.g., lingonberry or blueberry powder) or 1 tbsp matcha powder
- 1 tsp black pepper
- Fresh dill
Instructions:
1. Remove the bones and skin from the trout. Rinse the fish under cold water and pat it dry thoroughly.
2. In a bowl, mix together the salt, sugar, berry powder (or matcha powder), and black pepper.
3. Rub the mixture evenly over the surface of the trout.
4. Place the trout on a piece of plastic wrap and add fresh dill on top of the fish.
5. Wrap the trout tightly in the plastic wrap and place it in the refrigerator under a weight for about 24 hours.
6. After the curing time is complete, take the fish out of the refrigerator, rinse off any excess salt and spices, and pat it dry.
7. Slice thinly and serve on rye bread or alongside a salad.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 30 g
- Fat: 12 g
- Carbohydrates: 2 g
- Sodium: 1.5 g

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