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

Ingredient Substitutions

• Instead of Salmon Fillet: Trout fillet
• Instead of Kosher Salt: Sea salt
• Instead of Granulated Sugar: Brown sugar
• Instead of Fennel Seeds: Anise seeds
• Instead of Coriander Seeds: Cumin seeds
• Instead of Lemon Zest: Lime zest
• Instead of Beetroot: Red cabbage juice (for color)
• Instead of Vodka: Dry white wine
• Instead of Fresh Horseradish Root: Prepared horseradish
• Instead of Sour Cream: Greek yogurt
• Instead of Lemon Juice: Apple cider vinegar (small amount)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Mixed Salad Leaves: Arugula
• Instead of Baby Beetroot (assorted colors): Radish ribbons
• Instead of Fresh Dill: Fresh parsley
• Instead of Extra Virgin Olive Oil: Rapeseed oil

Equipment Needed

• Cutting Board
• Chef's Knife
• Microplane or Fine Grater
• Mixing Bowls
• Plastic Wrap or Airtight Container
• Small Whisk (optional)
• Squeeze Bottle or Small Jar (optional)
• Mandoline (optional) (optional)
• Measuring Cups and Spoons
• Paper Towels

Critical Steps — Do Not Skip

• Ensuring the cure mixture is evenly distributed and the salmon is pressed firmly
• Maintaining a consistent refrigeration temperature (around 4 °C) for the full 24‑36 hour curing period
• Rinsing the cured salmon thoroughly to remove excess salt and beet residue
• Creating a clear, separated dill oil without over‑blending

Chef Tips from the Video

• Toast fennel seeds lightly to release their aroma before adding to the cure
• Use a fine‑mesh sieve to extract beetroot juice for a smoother cure
• Slice the gravlax while it’s still slightly chilled for cleaner cuts
• Finish with a tiny pinch of flaky sea salt on the plated fish for extra crunch

Troubleshooting

Storage

Refrigerator: Wrapped tightly, the gravlax keeps 2–3 days in the fridge.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The gravlax can be cured up to 48 hours in advance; keep it sealed and refrigerated
• Horseradish cream can be prepared 1 day ahead and stored in an airtight container
• Dill oil separates quickly; give the bottle a gentle shake before serving

Frequently Asked Questions