Festive salmon gravadlax | Jamie Oliver recipes (2024)

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Festive salmon gravadlax

Warm rye bread scones, horseradish cream

Festive salmon gravadlax | Jamie Oliver recipes (2)

Warm rye bread scones, horseradish cream

“This is the perfect Christmas starter or buffet centre-piece when you want to do something incredible. Beautiful beetroot-cured salmon with creamy horseradish and lemon. Served with the rye bread scones, it will blow people’s minds. ”

Serves 24 with leftovers

Cooks In1 hour plus curing

DifficultyNot too tricky

ChristmasSalmonSeafood

Nutrition per serving
  • Calories 261 13%

  • Fat 13.9g 20%

  • Saturates 4.5g 23%

  • Sugars 3.1g 3%

  • Salt 1.4g 23%

  • Protein 15.8g 32%

  • Carbs 19.4g 7%

  • Fibre 2.3g -

Of an adult's reference intake

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Ingredients

  • 300 g raw beetroot
  • 50 g fresh horseradish
  • 1 lemon
  • 400 g rock salt
  • 200 g demerara sugar
  • 75 ml vodka
  • 1.4 kg side of salmon, skin on, scaled and pin-boned (from a sustainable source)
  • 1 bunch of fresh dill , (30g)
  • fresh cress, to serve , (optional)
  • lemon wedges, for squeezing over , (optional)
  • RYE BREAD SCONES
  • 500 g natural yoghurt
  • 250 g stoneground rye flour
  • 250 g self-raising flour , plus extra for dusting
  • 1 teaspoon runny honey
  • 2 large free-range egg
  • 1 heaped teaspoon bicarbonate soda
  • olive oil
  • 3 tablespoons organic jumbo oats
  • HORSERADISH CREAM
  • 200 ml crème fraîche
  • 75 g fresh horseradish
  • 1 lemon

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Ingredients

Method

  1. Up to two weeks ahead of the big day, or at least 48 hours before you want to serve, scrub the beets and horseradish, then coarsely grate them into a bowl. Finely grate in the lemon zest, then add the salt, sugar and vodka. Mix together well.
  2. Place the salmon in a large tray and cover with the beetroot cure, patting everything down to ensure all of the flesh is in contact with it, then cover tightly with cling film. Place a weight on top to help pack everything down, then chill in the fridge for 36 hours, or until the salmon is cured and firm to the touch.
  3. Carefully unwrap the fish and remove it from the curing mixture. Run it under a tap to wash away any excess, draining all the juices, then pat dry with kitchen paper.
  4. Pick and finely chop the dill, then scatter it over the salmon flesh. Tightly wrap in cling film once again, then weigh it down and pop it back in the fridge.
  5. To make the scones, preheat the oven to 190°C/375°F/gas 5. Tip the yoghurt into a large mixing bowl.
  6. Use the empty yoghurt pot to measure out one pot each of rye flour and self-raising flour and add it to the yoghurt, along with the honey, 1 egg, bicarbonate of soda and a large pinch of sea salt. Stir with a fork until everything just comes together, then get in there with your hands and shape the dough into a ball. Dust a clean surface with flour and flatten the dough into a large disc, roughly 2.5cm thick.
  7. Grease a couple of large baking trays with oil. Stamp out 24 rounds with a 5cm crinkle cutter, dipping the cutter in flour if the dough starts to stick, and place them on the trays. Beat the remaining egg and use it to eggwash the scones, then sprinkle over the oats. Bake in the centre of the oven for 20–25 minutes, until puffed up and golden.
  8. Meanwhile, make the horseradish cream. Put the crème fraîche in a bowl and finely grate in the horseradish and lemon zest. Mix well and season to taste, squeezing in a little lemon juice if you like.
  9. To serve, use a long sharp knife to slice the salmon thinly at an angle, then dish it up with the warm scones and horseradish cream. Delicious with good quality butter, a little bunch of fresh cress, lemon wedges and a shot of Christmas-infused vodka (see tip below).

Tips

It’s easy to make a Christmas-infused vodka. Add the peel of 1 clementine and 1 lime, 1 sprig of rosemary, 1 cinnamon stick, 2 fresh bay leaves, a few pink peppercorns and a sliced fresh red chilli to a bowl and pour in 700ml vodka. Cover and leave in the fridge for 3 days to infuse. Pour into bottles and enjoy.

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Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Festive salmon gravadlax | Jamie Oliver recipes (2024)

FAQs

What to eat gravadlax with? ›

Gravadlax (also known as gravlax) is perfect served on rye bread with a squeeze of lemon juice and some black pepper.

What is the meaning of salmon Gravadlax? ›

(ˈɡrævˌlæks ) or gravadlax. noun. dry-cured salmon, marinated in salt, sugar, and spices, as served in Scandinavia. Collins English Dictionary.

How long will gravlax last in the fridge? ›

Make-Ahead: You can make this up to 2 days ahead of time. How to Store: Gravlax can last tightly wrapped in plastic or parchment paper in the refrigerator at under 40° for up to 2 weeks. Freeze it wrapped up in plastic for up to 2 months.

What to pair gravlax with? ›

Gravlax is cured salmon, usually accompanied by Beer and Aquavit. A good wine will also do, but steer away from red wine.

How to know if gravlax is bad? ›

On average, my samples started smelling a little fishy after about five days or so, not including the curing time itself. As a general rule of thumb, I'd plan to eat the gravlax within a few days after it's been cured, and stop eating it if you start to detect any off odors.

What not to do when cooking salmon? ›

5 Common Mistakes That We All Make When Cooking Salmon
  1. Not removing pin bones. Fact: Most salmon fillets have pin bones in them. ...
  2. Mistreating the skin. ...
  3. Using the wrong pan. ...
  4. Overcooking your fish. ...
  5. Reheating leftover salmon.
May 17, 2021

What do you soak salmon in before cooking? ›

Soaking salmon in a simple, quick brine for as little as 10 minutes (up to overnight, if you like planning ahead) is all it takes. To make it happen you need two very basic ingredients: water and salt. Combine 1 tablespoon of salt for every cup of water.

What is the tastiest way to cook salmon? ›

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

How do I know when gravlax is ready? ›

Salmon takes 2 to 3 days to turn into proper gravlax, depending on the variety and thickness of the salmon. The only way to know if gravlax is done is to taste it. After 2 days, I take one salmon side out of the cure, and cut off three thin slices to see if the flavor and texture are to my liking.

How healthy is gravlax? ›

Gravlax is healthy

It is rich in omega-3 fatty acids, touted as the answer for everything from shiny locks and improved skin (via Healthline) to a healthy heart and brain.

Is gravlax Swedish or Norwegian? ›

Cured salmon gravlax is the national dish of both Norway and Sweden that celebrates their love of seafood.

What do you eat with gravadlax? ›

Serve it. Eat on its own with a squeeze of lemon, in sandwiches, or just simply accompanied by salad.

Can you overcure gravlax? ›

Regardless of the shape or size of the fish fillet, the salt level will equalise throughout the flesh by osmosis and the fish can't overcure and become too salty.

How do you know if cured salmon has gone bad? ›

If the salmon smells fishy, sour or ammonia-like, then it's gone bad. Appearance: Fresh salmon fillets should be bright pink or orange with no discoloration, darkening or drying around the edges. If you notice any dull or gray coloring, dark spots or filmy white residue, then it's a sign that the salmon has spoiled.

What do you eat fish paste with? ›

Traditionally eaten thinly spread on slices of buttered white-bread toast, either on its own, or with cucumber, or "Mustard and cress" sprouts.

Is Gravadlax same as smoked salmon? ›

Gravlax is cured (but not smoked) salmon, except there's not a lot of salt in the cure and some combination of dill, lemon, and alcohol (often vodka, but sometimes gin in newer preparations).

What else to eat with smoked salmon? ›

Easy Pairings for Smoked Salmon

Tossed into a green salad with a lemony dressing. Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil. As deconstructed sushi: Eat it with steamed short-grain rice, avocado, cucumber, and seaweed strips for folding up the bites.

Is gravlax ready to eat? ›

So if you're ready for dinner just 24 hours after beginning the cure, by all means serve the gravlax. Similarly, if you want to hold the cure for 12 or 24 hours more, feel free. In any case, you must treat finished gravlax as a fresh product.

References

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