SAUMON GRAVLAX VODKA RECIPES

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SUPER QUICK SALMON GRAVADLAX | FISH RECIPES | JAMIE OLIVER



Super Quick Salmon Gravadlax | Fish Recipes | Jamie Oliver image

Elegant, fresh and a doddle to make, you can make this gravadlax recipe in the morning, ready in time for dinner.

Total Time 30 minutes

Yield 4

Number Of Ingredients 14

1 heaped tablespoon dark soft brown sugar
25ml vodka
sea salt
½ an orange zest from
2 lemons
a bunch of fresh dill
2 x 150 g salmon fillets pinboned, skin on
4 tablespoons soured cream
1½ teaspoons jarred grated horseradish
extra virgin olive oil
1 x 250 g vacuum pack of beetroots
balsamic vinegar
1 punnet of cress
1 loaf of rye bread

Steps:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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!

Nutrition Facts : Calories 457 calories, FatContent 14.9 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 25.6 g protein, CarbohydrateContent 55.7 g carbohydrate, SugarContent 11.2 g sugar, SodiumContent 2.9 g salt, FiberContent 0 g fibre

GRAVLAX (MARINATED SALMON) RECIPE - FOOD.COM



Gravlax (marinated salmon) Recipe - Food.com image

This is the traditional Swedish gravlax recipe. Nowadays lots of varieties have evolved, but this is the original. It is traditionally served with the mustard sauce ('Gravlaxsas') and lemon. I recommend a German or Californian dry or semi-dry white wine to this. Because of the simplicity of the recipe, the salmon has to be of the best quality and freshness available.

Total Time 72 hours 20 minutes

Prep Time 20 minutes

Cook Time 72 hours

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs norwegian salmon fillets (of optimum quality)
1/4 cup salt (preferably sea salt)
1/3 cup sugar
1/2 teaspoon white peppercorns, slightly crushed in a mortar
1 bunch fresh dill, the stems
3 tablespoons Swedish mustard or 3 tablespoons german sweet mustard
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon vinegar
salt, pepper
6 tablespoons mild vegetable oil (not olive oil!)
additional fresh dill, finely chopped

Steps:

  • For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
  • Rinse.
  • Mash the dill stems in a mortar with a little of the salt.
  • Mix with the rest of the salt, the sugar and pepper.
  • Save the dill leaves for the sauce.
  • Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
  • Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
  • Keep refrigerated for 72 hours, turning the fillets every 12 hours.
  • Do not discard the liquid that forms.
  • Scrape off the spices and discard the liquid.
  • The salmon will keep refrigerated for about a week.
  • For the sauce, mix mustard, sugar and vinegar.
  • Add the oil a little at the time (as for mayonnaise), constantly stirring.
  • Just before serving, add lots of dill and salt and pepper to taste.
  • Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
  • Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
  • Serve the sauce separately.
  • Also serve toasted bread and butter.

Nutrition Facts : Calories 269.3, FatContent 15.2, SaturatedFatContent 2.2, CholesterolContent 52.3, SodiumContent 3629.1, CarbohydrateContent 8.9, FiberContent 0, SugarContent 8.8, ProteinContent 23.3

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