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.

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

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.

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

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.

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.

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.

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.

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.

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

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.

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.

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

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).

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.

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.