Gravlax made by chef Ismael Amaral Chef Ismael Amaral If the match between Brazil and Norway in the World Cup already brings about a meeting between two cultures passionate about tradition, how about bringing a bit of Scandinavian cuisine to the table? Gravlax, one of the most emblematic preparations of Nordic countries, is an elegant, simple and perfect recipe to serve as a starter or snack while the ball is rolling. The duel will be Sunday (5), at 5pm. ? Click here to follow the g1 Central-Oeste de Minas channel on WhatsApp Unlike Røkelaks, the famous Norwegian smoked salmon, Gravlax is not smoked. Understand more below. The fish is slowly cured with salt, sugar, herbs and spices, acquiring a soft texture and delicate flavor that goes well with toast, rye bread, cream cheese, capers and even a fresh salad. "Gravlax is a fish conservation and curing technique that emerged in the Middle Ages, in Scandinavia. In Viking times, raw salmon was marinated and buried in the sand to ferment and thus be preserved. Today, the process is different: we make a marinade based on dill, an aromatic herb, and gin. The fish is cured in a mixture of these ingredients", explained chef Ismael Amaral. Check out how to make the Viking recipe below. Ingredients For the salmon 1 piece of salmon fillet weighing about 700 g with the skin on (cut close to the tail) Half a cup of brown sugar A quarter cup of salt Half a bunch of dill, chopped 1 teaspoon of white peppercorns 1 tablespoon of brandy For the sauce 2 tablespoons of Dijon mustard 1 tablespoon of honey Broth of 1 lemon Dill (dill) chopped to taste How to prepare Salmon Wash, dry and finely chop the dill. In a mortar, pound the peppercorns to break them into small pieces – there is no need to turn them into powder, if you prefer, break them with the side of the knife and chop coarsely. In a bowl, mix the sugar, salt, cracked pepper and half of the chopped dill. This is the mixture to cure salmon. Book. Line the cutting board with a piece of film three times the size of the salmon fillet. At one end, place the fish skin side down and, using a spoon, slowly spread the brandy over the meat – in addition to adding flavor, the brandy also helps with the curing process. Spread the other half of the chopped dill over the entire surface of the fish, cover with the mixture to cure, pressing well with your hands to secure. Wrap the salmon with the film, very tightly, being careful not to spread the curing mixture. Turn the fish skin side up and, with the tip of a very sharp knife, pierce the entire surface, just going through the skin of the fish, so that the liquid from the salmon drains more easily. On a grill, place the salmon skin side down and place it on a baking tray – the idea is that the salmon is not in contact with the drained liquid. Place a weight on the fish to press it down and speed up curing. You can use a 5 kg bag of rice or a brick wrapped in aluminum foil. Take the salmon to cure in the refrigerator for 48 hours – during this period, the liquid from the fish drains, the salmon has firmer meat, absorbs the flavors of the cure and takes on a more vibrant color due to the brown sugar. If you prefer, instead of using a grill, line the baking sheet with a triple layer of paper towel and change it as many times as you need during the process. After 48 hours, unpack the salmon and, using the blunt side of the knife, scrape and discard the excess seasoning mixture. Place the salmon on the cutting board with the skin side down and cut into slices. Use a very sharp knife, make the cuts with the knife at a very angle, almost parallel to the fish, highlighting the slices of the skin – the idea is to make the slice very thin, but as wide as possible. Serve with mustard sauce. From the sauce In a glass jar with a lid, place all the ingredients, close and shake well to mix. How to serve Gravlax can be accompanied by rye bread, toast, cream cheese, butter, honey mustard, pickled cucumber, sliced ??red onion and green leaves. For an even more Scandinavian touch, top with more fresh dill and a few drops of lemon. "Although it can be prepared with other fish, we use salmon. Gravlax is traditionally served as a starter, accompanied by cheese and bread, or even in sandwiches, as is common in Scandinavian countries. The curing process removes part of the moisture from the fish, leaving the meat firmer. In terms of flavor, it resembles a sausage: we often say that it is like a fish salami", highlighted the chef. Gravlax or Røkelaks: what's the difference? Chef Ismael Amaral Reproduction/Social Media Although many people confuse the two preparations, they are not the same. Gravlax is salmon cured with salt, sugar and herbs, while Røkelaks is traditional Norwegian smoked salmon. The production of Røkelaks involves initial curing followed by cold smoking, at temperatures below 30°C, using specific equipment. Replicating this process at home is quite difficult. Therefore, Gravlax has become the ideal alternative for those who want to experience the flavors of Nordic cuisine without needing a smoker. With simple preparation, sophisticated presentation and delicate flavor, the recipe is a great choice for gathering friends and family in front of the television and getting into the spirit of the confrontation between Brazil and Norway. WATCH ALSO: Discover the history and learn the cocada recipe Flavors of Minas: discover the history and learn the cocada recipe VIDEOS: see everything about the Central-West of Minas