Festive salmon gravadlax | Jamie Oliver recipes (2024)

FAQs

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.

(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. Thaw for 1 day in the refrigerator before serving.

You can eat the gravlax alone, or drape the slices on pieces of pumpernickel. Then spoon some of that sauce on top.

The cured gravlax will last a solid five days once sliced, in the refrigerator.

Brown explains that wet-brining salmon—soaking it in water seasoned with salt—helps solidify the fat within the protein, so it doesn't leach out as quickly once the fish hits the heat, “keeping it nice and succulent.” In other words: less chance of drying out.

Preheat your oven to 200°C/400°F/gas 6. Remove the salmon from the tray and discard the marinade. Drizzle with oil, then place it skin-side down on a large roasting tray. Bake for 12-15 minutes or until cooked to your liking.

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).

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

How do you know when gravlax is ready? ›

The gravlax is done when the flesh is opaque, about 3-4 days. When ready to serve, remove the dill from the salmon and wipe clean and dry with paper towels. With a sharp knife held at a very flat angle, start slicing a few inches in from the end of the fillet with a back-and-forth sawing motion to remove a thin slice.

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. I usually cure about 500 g of fish at a time, but you can make more or less, just varying the cure quantities pro rata.

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.

You can reduce or increase the quantities for smaller or larger fillets. Because of certain parasites found in fresh salmon, it is important to buy sushi-grade salmon or purchase commercially frozen salmon and thaw before use, as freezing for several days will kill any microorganisms present in the fish.

Gravlax is cured salmon, usually accompanied by Beer and Aquavit. A good wine will also do, but steer away from red wine. The wine should be extra fresh (acidic) and fruity to cope with both fat, salt, sugar, and umami. Creamy and citrusy Treixadura is a very good choice.

Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally 'maitre d'hôtel sauce', also known in Sweden as gravlaxsås, in Norway as sennepssaus, literally 'mustard sauce', in Denmark as rævesovs, literally 'fox sauce', in Iceland as graflaxsósa, and in Finland as ...

Serve it with all the fixings—capers, hard-boiled eggs, tomatoes, cucumber, radishes, red onion and steamed potatoes. Lay out everything listed in the ingredients or just a few of the elements, along with an assortment of crackers, co*cktail bread or sliced baguette.

Gravlax is fresh salmon that's been cured with a combination of salt and sugar. It's arguably the ultimate easy-to-make luxury food in the world! This homemade Cured Salmon Gravlax recipe can be made with a small fillet or whole side of salmon, and costs a fraction of store bought.