BEETROOT GRAVADLAX | FISH RECIPES | JAMIE OLIVER RECIPES
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
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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
Steps:
- 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.
- 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.
- 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.
- 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.
- To make the scones, preheat the oven to 190°C/375°F/gas 5. Tip the yoghurt into a large mixing bowl.
- 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.
- 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.
- 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.
- 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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SUPER QUICK SALMON GRAVADLAX | FISH RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 30 minutes
Calories 457 calories per serving
- Place the sugar, vodka, 3 heaped tablespoons of salt, the orange zest and the zest from 1 lemon into a bowl. Pick the dill leaves and reserve in a bowl of cold water in the fridge, then finely chop the stalks and stir into the mixture so well combined. Pop the salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film and place in the fridge for 5 hours.
- Meanwhile, make the horseradish sauce. Add the soured cream, grated horseradish and the juice from ½ a lemon to a small bowl. Mix well, season with a pinch of salt and add a drizzle of extra virgin olive oil, then place in the fridge until needed.
- Add the beetroot (including the juices) to a bowl with a splash of balsamic vinegar. Season well with salt, then mash with a fork to a rough paste. Have a taste and add a splash more vinegar if you think it needs it, then set aside until needed.
- After around 5 hours, remove the salmon from the bowl, then wipe off and discard any excess salt. Drain and finely chop the reserved dill leaves and rub all over the salmon. If you’re not serving straight away, sandwich the salmon together, with the skin-side outside and wrap in cling film, then return to the fridge, until needed.
- To serve, remove the cling film and peel away the salmon skin, then transfer to a board and finely slice. Snip over the cress, then serve alongside the horseradish sauce, balsamic beets, rye bread and lemon wedges for squeezing over. I sometimes like to serve it with a shot of vodka on the side too. Enjoy!
GRAVLAX (DILL-CURED SALMON) - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine Scandinavian
Put one of the salmon fillets, skin side down, onto a large sheet of clingfilm. Mix the dill with the salt, sugar and crushed peppercorns and spread it over the cut face of the salmon. Place the other fillet on top, skin side up.
Tightly wrap the fish in two or three layers of clingfilm and lift it onto a large, shallow tray. Rest a slightly smaller tray or chopping board on top of the fish and weigh it down. Chill for 2 days, turning the fish every 12 hours so the briny mixture that will develop inside the parcel bastes the fish.
To make the horseradish and mustard sauce, stir together all the ingredients except the cream. Whip the cream into soft peaks, stir in the horseradish mixture, cover and chill.
To serve, remove the fish from the briny mixture and slice it very thinly, as you would smoked salmon. Arrange a few slices of the gravlax on each plate and serve with some of the sauce.
CITRUS CURED SALMON | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 8 minutes
Calories 188 calories per serving
One day before you want to serve this, rinse the salmon fillet with cold water and pat it dry with kitchen paper. Blitz the salt, sugar, peppercorns, fennel seeds, coriander seeds and clementine zest in a food processor, then scatter roughly a third of the cure mix across the bottom of plastic tray or container. Sit the salmon skin-side down in the tray, then top with the remaining cure. Cover the fish with cling film and leave in the fridge for about 8 hours, preferably no longer than 12.
Finely chop the cornichons and dill, then stir into the crème fraiche, along with a squeeze of lemon juice. Chill until ready to serve.
Rinse the cure off the salmon with cold water and pat dry with kitchen paper. If you get a chance, the fish will benefit from a couple of hours of extra drying time, left uncovered on a plate in the fridge. Slice thinly, starting from the widest end of the fillet and serve with the watercress, fennel, sliced fruit and dressing.
DAZZLING BEETROOT-CURED SALMON RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Cuisine British
Calories 306 calories per serving
- To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.
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