Jamie Oliver

Gravadlax

Beetroot, horseradish, vodka & dill

Gravadlax

Serves 10
Cooks In20 minutes plus curing
DifficultyNot too tricky
Nutrition per serving
  • Calories
    128
    6%
  • Fat
    7.1g
    10%
  • Saturates
    1.5g
    8%
  • Protein
    15.5g
    34%
  • Carbs
    0.4g
    0%
  • Sugars
    0.4g
    0%
  • Salt
    0.9g
    15%
  • Fibre
    0.1g
    -

Of an adult's reference intake

Jamie Oliver's Christmas Cookbook
Recipe From

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
Tap For Method

Ingredients

  • 200 g raw beets
  • 100 g rock salt
  • 50 g demerara sugar
  • 50 ml vodka
  • 1 big bunch of fresh dill (60g)
  • 1 lemon
  • 50 g fresh or jarred grated horseradish
  • 1 x 700 g side of salmon , skin on, scaled, pin-boned, from sustainable sources
Tap For Method
Jamie Oliver's Christmas Cookbook
Recipe From

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Share this Recipe

Tap For Ingredients

Method

Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill. Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined. Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered. Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here – if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.

Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it’s messy, so you might want to wear gloves). Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.

To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon. Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.

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Nutrition per serving
  • Calories
    128
    6%
  • Fat
    7.1g
    10%
  • Saturates
    1.5g
    8%
  • Protein
    15.5g
    34%
  • Carbs
    0.4g
    0%
  • Sugars
    0.4g
    0%
  • Salt
    0.9g
    15%
  • Fibre
    0.1g
    -

Of an adult's reference intake