Jamie's Perfect Party Food : Salmon Gravadlax
Jamie's Perfect Party Food : Salmon Gravadlax is a easy British recipe that serves 4. 230 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 35 min | Cook: 5 hrs | Total: 5 hrs 55 min
Cost: $52.28 total, $13.07 per serving
Ingredients
- 300 g Fresh Salmon Fillet, Skin On (skin left on for easier handling, trimmed)
- 3 tbsp Maldon Sea Salt (heaped, coarse flaky salt)
- 1 tbsp Light Brown Sugar (heaped, packed)
- 1/2 tsp Lemon Zest (zest of half a lemon, fine grated)
- 1/2 tsp Orange Zest (zest of half an orange)
- 2 tbsp Fresh Dill Stems (chopped, sweet tender stalks only)
- 30 ml Vodka (one shot, good quality)
- 2 tbsp Sour Cream (full‑fat, chilled)
- 2 tsp Prepared Horseradish (with attitude – strong flavour)
- 1 tbsp Lemon Juice (from the same half lemon used for zest)
- 1 tbsp Extra Virgin Olive Oil (good quality, for cream and beetroot)
- 2 pcs Cooked Beetroot (medium size, peeled and quartered)
- 1 tsp Balsamic Vinegar (just a pinch)
- 1 pinch Salt (for beetroot and cream seasoning)
- 1 tbsp Fresh Dill for Garnish (finely chopped leaves)
- 1 tsp Microgreens (optional) (1980’s cress or similar, for colour)
Instructions
Prepare the Cure Mix
Zest half a lemon and half an orange, chop the dill stems, then combine Maldon sea salt, brown sugar, lemon zest, orange zest, chopped dill and the shot of vodka in a small bowl. Mix until a gritty paste forms.
Time: PT5M
Cure the Salmon
Pat the salmon dry. Spread a thin layer of the cure mixture over the top side of the fillet, then place the second fillet on top, skin sides outward. Wrap tightly in plastic wrap, place in a shallow dish and refrigerate for 5 hours (up to 9 hours for firmer texture).
Time: PT5H
Make Horseradish Sour Cream
In a small bowl combine sour cream, horseradish, lemon juice, a pinch of salt and 1 tbsp olive oil. Stir until smooth and taste for seasoning.
Time: PT5M
Prepare the Beetroot
Roughly crush the cooked beetroot quarters with a fork or mortar, drizzle with a pinch of salt, 1 tsp balsamic vinegar and a drizzle of olive oil. Toss gently and let sit while the salmon cures.
Time: PT15M
Slice the Cured Salmon
Remove the salmon from the fridge, unwrap and gently brush off excess cure (no need to wash). Using a very sharp knife, slice the fillet as thinly as possible – about 0.5 cm or thinner – discarding the skin with a smooth motion along the bottom edge of the fillet.
Time: PT5M
Plate the Dish
Arrange the salmon slices in a fan on a serving plate. Spoon the crushed beetroot beside the fish, add dollops of horseradish sour cream, sprinkle with fresh dill leaves and optional microgreens, finish with a drizzle of olive oil.
Time: PT5M
Nutrition Facts
- Calories
- 230
- Protein
- 17 g
- Carbohydrates
- 8 g
- Fat
- 14 g
- Fiber
- 2 g
Dietary info: Pescatarian, Gluten‑Free, Low‑Carb
Allergens: Fish, Dairy
Ingredient Substitutions
- Instead of Maldon Sea Salt: Kosher salt
- Instead of Light Brown Sugar: White sugar
- Instead of Fresh Dill Stems: chives
- Instead of Vodka: dry white wine
- Instead of Sour Cream: Greek yogurt
- Instead of Prepared Horseradish: fresh grated horseradish
- Instead of Extra Virgin Olive Oil: vegetable oil
- Instead of Cooked Beetroot: pickled beetroot
- Instead of Balsamic Vinegar: red wine vinegar
Equipment Needed
- Cutting Board
- Chef's Knife
- Microplane Zester
- Mixing Bowl
- Small Bowl
- Plastic Wrap (Cling Film)
- Refrigerator
- Fork or Mortar & Pestle (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Cure the salmon for at least 5 hours to develop firm, waxy texture
- Slice the salmon as thinly as possible using a very sharp knife
- Brush off excess cure without washing to retain the delicate flavour
Chef Tips from the Video
- Use a high‑quality vodka – it adds a subtle peppery note without overwhelming the fish.
- For the most delicate slices, chill the salmon on a metal tray for 10 minutes before cutting.
- Garnish with fresh dill leaves lifted from the stems for a burst of colour and aroma.
Troubleshooting
Salmon is still soft after 5 hours
Continue curing for another 1‑2 hours; the texture should become firmer and easier to slice.
Salmon tastes too salty
Rinse quickly under cold water and pat dry before slicing; the excess salt will be removed.
Beetroot is bitter
Add a little more balsamic vinegar or a pinch of sugar to balance the bitterness.
Horseradish cream is too sharp
Increase the sour cream amount or add a splash more olive oil to mellow the heat.
Storage
Refrigerator: Store cured salmon, beetroot and sour cream separately in airtight containers for up to 2 days.
Freezer: Not recommended – texture changes when frozen.
Room temperature: Serve within 2 hours of plating; keep chilled if not served immediately.
Make-Ahead Tips
- Cure the salmon up to 24 hours in advance; keep wrapped and chilled.
- Horseradish sour cream can be prepared a day ahead and stored covered in the fridge.
- Crushed beetroot can be marinated up to 4 hours before serving for deeper flavour.
Frequently Asked Questions
What is the cultural significance and history of cured salmon (gravlax) in British cuisine?
Cured salmon, known as gravlax, originated in Scandinavia but has become a beloved appetizer in British fine‑dining, especially during festive occasions and summer gatherings where fresh fish is abundant.
What traditional regional variations of gravlax exist in Nordic countries compared to Jamie Oliver’s version?
Traditional Nordic gravlax uses only salt, sugar, and dill, while Jamie Oliver adds citrus zest, vodka and orange zest for a brighter, modern twist that reflects his British‑Mediterranean style.
How is cured salmon traditionally served in the United Kingdom?
In the UK it is often thinly sliced and served on rye bread or blinis with mustard‑dill sauce, accompanied by pickled vegetables or a light salad, similar to the beetroot and horseradish cream pairing presented here.
During which occasions is cured salmon typically served in British households?
Cured salmon appears at Christmas brunches, summer garden parties, wedding receptions, and as an elegant starter for dinner parties, making it a versatile celebratory dish.
What makes this cured salmon dish special within British‑European cuisine?
The combination of vodka‑infused cure, citrus zest and a spicy horseradish sour‑cream creates a layered flavour profile that balances sweet beetroot, smoky fish and peppery heat, setting it apart from classic gravlax.
What are the authentic traditional ingredients for gravlax and what are acceptable substitutes in Jamie Oliver’s recipe?
Traditional gravlax uses salt, sugar and fresh dill. Jamie Oliver keeps those core ingredients but substitutes vodka for a subtle spirit, adds lemon and orange zest for brightness, and pairs it with beetroot and horseradish cream as modern accompaniments.
What other British dishes pair well with cured salmon and beetroot?
Cured salmon pairs beautifully with a light pea‑mint soup, toasted sour‑dough with butter, a crisp cucumber‑mint salad, or a chilled glass of sparkling wine or an Old Cuban cocktail as Jamie suggests.
What are the most common mistakes to avoid when making Jamie Oliver’s cured salmon?
Common errors include under‑curing (resulting in a mushy texture), over‑salting (making it too salty), using a dull knife for slicing, and washing off the cure too vigorously which removes flavour.
Why does this recipe use vodka in the cure instead of traditional only salt, sugar and dill?
Vodka helps to break down the fish proteins slightly, allowing the salt and sugar to penetrate more evenly while adding a subtle peppery note that complements the citrus zest and beetroot.
Can I make the cured salmon ahead of time and how should I store it before serving?
Yes, you can cure the salmon up to 24 hours in advance. Keep it wrapped tightly in plastic wrap, stored in an airtight container in the refrigerator, and slice just before plating.
What texture and appearance should I look for when the salmon is properly cured?
The salmon should feel firm to the touch, have a slightly translucent pink colour, and the cure should have formed a thin, dry crust that can be brushed off easily, revealing a glossy surface.
What does the YouTube channel Jamie Oliver specialize in?
The YouTube channel Jamie Oliver specializes in approachable, seasonal home cooking with a focus on fresh ingredients, simple techniques, and dishes that bring families and friends together around the table.
How does the YouTube channel Jamie Oliver's approach to British cooking differ from other British cooking channels?
Jamie Oliver emphasizes rustic, ingredient‑driven recipes with a modern twist, often incorporating global flavours and quick, practical methods, whereas many other British channels stick to more traditional or heavily plated styles.
Last updated: August 29, 2026
