CURED SALMON RECIPE JAMIE OLIVER RECIPES

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BEETROOT GRAVADLAX | FISH RECIPES | JAMIE OLIVER RECIPES



Beetroot Gravadlax | Fish Recipes | Jamie Oliver Recipes image

Curing your own salmon is actually pretty easy, and this way gives you a lovely vibrant pink colour

Total Time 30 minutes

Yield 6

Number Of Ingredients 15

2 large fresh beetroots peeled and quartered
1 orange zest of
2 lemons zest of
2 juniper berries bashed
6 tablespoons rock salt
2 tablespoons demerara sugar
50 ml gin
800 g side of salmon from sustainable sources, ask your fishmonger
1 small bunch fresh dill finely chopped
1 small bunch fresh tarragon leaves picked and finely chopped
4 tablespoons freshly grated horseradish
50 ml gin
1 loaf brown bread
a few handfuls watercress washed and spun dry
1 lemon cut into wedges

Steps:

    1. This recipe may sound like a lot of work, but curing your own salmon is much easier than you think. You do need to plan ahead, as the flavours need about two days to sink into the salmon properly, but it’s worth the wait.
    2. You’ll only spend about 20 minutes doing the actual curing, and you’ll end up with a delicate pink gravadlax which tastes impressive. Although curing is easy, it is important to follow the measurements, so try to get a side of salmon as close as possible to the weight I’ve suggested here. For the first cure, blitz the beetroots, orange and lemon zest, and bashed juniper berries in a food processor until you get a fairly smooth paste. Transfer this to a bowl and stir in the rock salt and sugar. Pour in the gin and give it a good mix.
    3. Lay the side of salmon skin-side down on a large baking tray and slowly pour over the beetroot cure. Use a spatula to spread it all over the salmon flesh. Once it is all well covered, wrap the salmon in a double layer of greaseproof paper then wrap it tightly with cling film and place it in the fridge for 24 hours.
    4. The next day, take the salmon out of the fridge and carefully unwrap it so you can rinse off the cure. Either use 100ml of cold water or gin. Hold the salmon over a baking tray and pour a splash at a time over your salmon. Use a spoon to gently push the beetroot cure off the fish. By now it should have shared its wonderful flavours with the fish and turned it a really vibrant colour. Put the rinsed salmon to one side and run the tray under the tap.
    5. For the second cure, mix together the chopped herbs, grated horseradish and gin. Put the salmon back into the clean tray, skin-side down, and pack the herby cure onto the salmon using your hands. Make sure you cover all the flesh – you don’t want any air getting to it. Wrap it again with a double layer of greaseproof paper, then a tight layer of cling film. Pop the salmon back in the fridge for another 24 hours.
    6. The next day your salmon will be perfectly cured and ready to eat. You don’t need to rinse off that second cure – simply slice the salmon as finely as you can on an angle so you get gorgeous thin slices of gravadlax tinged with pink and topped with herbs. Pile these onto a plate and serve with a couple of slices of buttered brown bread, and some watercress and wedges of lemon.

Nutrition Facts : Calories 452 calories, FatContent 16.2 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 33.7 g protein, CarbohydrateContent 36.3 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 1.62 g salt, FiberContent 4.7 g fibre

FESTIVE SALMON GRAVADLAX | JAMIE OLIVER RECIPES



Festive salmon gravadlax | Jamie Oliver recipes image

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.

Total Time 1 hours

Yield 24 with leftovers

Number Of Ingredients 21

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)
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
200 ml crème fraîche
75 g fresh horseradish
1 lemon

Steps:

    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).

Nutrition Facts : Calories 261 calories, FatContent 13.9 g fat, SaturatedFatContent 4.5 g saturated fat, ProteinContent 15.8 g protein, CarbohydrateContent 19.4 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 1.4 g salt, FiberContent 2.3 g fibre

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