Jamie's Signature Gravlax

Ingredients

• 2 lb Salmon Fillet (Skin on, wild‑caught if possible; cut into two large pieces)
• 1/2 cup Kosher Salt (Fine grain for even curing)
• 1/2 cup Granulated Sugar (White granulated)
• 1 tablespoon Fennel Seeds (Lightly toasted for extra aroma)
• 1 teaspoon Coriander Seeds (Optional, lightly crushed)
• 1 teaspoon Lemon Zest (Finely grated from a fresh lemon)
• 2 medium Beetroot (Grated then juiced; vivid purple color)
• 2 tablespoons Vodka (Good quality, adds subtle depth)
• 2 tablespoons Fresh Horseradish Root (Finely grated)
• 1/2 cup Sour Cream (Full‑fat for richness)
• 1 teaspoon Lemon Juice (Freshly squeezed)
• to taste Salt (For horseradish sauce)
• to taste Black Pepper (Freshly ground)
• 2 cups Mixed Salad Leaves (Delicate leaves, washed and dried)
• 5 Baby Beetroot (assorted colors) (Thinly sliced on a mandoline)
• 1/4 cup Fresh Dill (Packed, roughly chopped)
• 1/4 cup Extra Virgin Olive Oil (Good quality for the dill oil)

Instructions

1. Prepare the Cure Mix

   Combine kosher salt, granulated sugar, toasted fennel seeds, crushed coriander seeds, lemon zest, beetroot juice (from grated beets), and vodka in a bowl; stir until the sugar dissolves.

   Time: PT10M

2. Apply Cure to Salmon

   Lay one salmon fillet skin‑side down on the board, spread a generous layer of the cure mix over the flesh, then place the second fillet on top, skin side up. Rub the cure into both sides, then repeat with the remaining cure, ensuring every surface is coated.

   Time: PT10M

3. Weight and Refrigerate

   Transfer the stacked fillets to a shallow dish, cover tightly with plastic wrap, and place a weight (e.g., a smaller dish or a can) on top. Refrigerate for 24–36 hours to cure.

   Time: PT30H

   Temperature: 4°C

4. Rinse and Dry

   After curing, remove the salmon, rinse under cold water to wash away excess salt and beet residue, then pat dry with paper towels.

   Time: PT5M

5. Make Horseradish Cream

   Grate fresh horseradish, then whisk together with sour cream, a pinch of salt, freshly ground black pepper, and lemon juice until smooth.

   Time: PT10M

6. Prepare Dill Oil

   Roughly chop fresh dill and blend with olive oil in a small jar; let the mixture sit for a few minutes, then allow it to separate, pouring off the clear green oil into a squeeze bottle.

   Time: PT5M

7. Assemble Salad Garnish

   Arrange mixed salad leaves on a plate, scatter thinly sliced baby beetroot ribbons, and add a few herb sprigs if desired. Lightly dress with a drizzle of olive oil and a pinch of salt.

   Time: PT5M

8. Plate the Gravlax

   Using a very sharp knife, slice the cured salmon as thinly as possible, arranging the slices in a fan or rose‑petal pattern on the plate. Spoon a dollop of horseradish cream in the centre, drizzle dill oil around, and finish with a squeeze of fresh lemon.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g