Jamie's Perfect Party Food : Salmon Gravadlax

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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