Jamie's Perfect Party Food : Salmon Gravadlax
Jamie's got a brilliant party food recipe - dry cured salmon or Gravadlax with beetroot relish & horseradish sauce. Looks posh but it's dead easy to make and you can do it well in advance to save flapping on the night. Guests will think you're the perfect host! Created in partnership with Bacardi.
Find the recipe here:
This dish goes great with an Old Cuban Cocktail. Check out how simple it is here
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First time making Gravlax | Here're a few TIPS
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Ok, I’ve been dying to try the curing method for ages. Today was finally THE DAY! I was making Gravlax the very first time, also referred to as Gravlox, Lox and even Lax…
Short summary – it was an overall success, but if you are reading this, you’ve probably already watched the video and know it. You would also know, that in this video I’m sharing with you what I’ve learned about the theoretical part of the process (what it is and where it comes from), some facts about the dry and wet cure, the general recipe and my suggestions on the flavouring agents.
It is my intention to learn new culinary techniques and try new recipes/cuisines, every week, and attempt to master them with time, and most importantly share this experience with you! If you are interested in such a recurring theme on my channel, send me your ideas in comments below. Let me know, what should I learn next! I’m always Up for a challenge!
Next, after making this Gravlax (cured salmon), I’m planning to attempt to cold smoke it! And also, I want to cure some vegies… do you have any tips for me?
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Ingredients that I’ve used to make Gravlax:
- 400 g Salmon fillet
- 80 g Kosher coarse salt
- 40 g Sugar
- 1 tbsp Dry bay leaves
- ½ tsp White peppercorns
- 1 tbsp Dry onion flakes
- 1 tsp Dry rosemary
- 2 Cloves
IMPORTANT TIP (what I’ve learned):
1) They say you should keep the skin on fish fillet, when you cure it. Supposedly, it’ll help to hold the shape. Maybe… but I’ve used a salmon fillet with a skin off, and it kept the shape just fine.
2) What’s more important when thinking about the shape of the final product is neat filleting. The fillet that I’ve received from my local supermarket was not very neat. Whoever was working on it, had pulled out the bones in the wrong direction, creating huge holes, that at the end impacted negatively on the overall look and shape of my cured salmon.
3) Salt volume must comprise at least 20% of the fish net weight, in order for the fish to properly cure.
4) Some say to use the same amounts of salt and sugar, but I’ve used only half, based on my logical thinking about the role of sugar in the whole process. At the end, I’m not sure, if I’ve made a right decision. Next time, I will try again with equal amounts of salt and sugar, and I will let you know if there is a difference.
5) The length of time that you should cure your fish for in the fridge depends on the thickness of the fillet. Mine originally was about 2-3 inch, and I will say that 2 days is definitely way too much. 18-24 hours would have been just fine.
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| First time making Gravlax | Here're a few TIPS |
#HowtoMakeGravlax #Gravlax #HowToCook #Gravlox #Lox #Lax #CuredSalmon #HowToCureSalmon #HowToCureFish #CuredFish #DryCure #CureWithSalt
SWEDISH GRAVLAX | ( Cured Salmon ) - Easy Gravlax Recipe | How to make Gravlax ????
SWEDISH GRAVLAX | ( Cured Salmon ) - Easy Gravlax Recipe | How to make Gravlax ????
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Campari-Cured Salmon Gravlax with Lemon Cottage Cheese | Jock Zonfrillo
Do you know how incredibly easy gravlax is?? Watch this recipe and then you will - you HAVE to make this Campari-cured version. The hardest thing is having the patience to wait for it to cure in the fridge. It’s epic and even if you’re not a fan of drinking Campari, I have no doubt you’ll still enjoy it with scrambled eggs, as a starter, or for a posh midnight snack!
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INGREDIENTS
Gravlax:
1.3kg side of salmon, skin on
8g white peppercorns
8g fennel seeds
8g coriander seeds
700g flaked salt
230g caster sugar
4 blood oranges, zested
1 lemon, zested
150g campari
50g horseradish paste
10g lemon verbena
1 bunch lemon balm
½ bunch fennel fronds
½ bunch parsley
Cottage cheese sauce (makes 12 plated portions):
500g cottage cheese
150g lemon juice (about 3 lemons)
25g white soy
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METHOD
In a frying pan over medium heat, toast the fennel seeds, coriander seeds and white peppercorns until aromatic. Crush lightly in a mortar and pestle. Combine the crushed spices with the salt, sugar, citrus zest, mix well using your hands to distribute spices and zests thoroughly through the salt and sugar, then add Campari and mix well.
Lightly score the skin of the salmon. Place half of the cure mixture on the bottom of a tray large enough to fit the salmon. Place the salmon on top, skin side down, then cover with the remaining cure making sure to coat the sides. Place a weight over the fish and place it in the fridge to cure for 24 hours, turning the fish after 12 hours.
Remove surplus cure from the salmon and wash the salmon, thoroughly pat dry. Use a sharp knife to finely chop the lemon verbena, lemon balm, fennel fronds and parsley, then combine. Brush the flesh side only with a thin layer of horseradish, then cover with the herbs. Cover the salmon with cling film, then place herb side down on a tray. Cover with the weight again and leave for another 1-2 hours to allow the herbs to adhere to the fish.
To make the sauce, puree all ingredients in a blender until smooth.
To serve, use a long, sharp knife to slice the salmon away from the skin as thinly as possible.
If serving individual portions, spoon 50g of the cottage cheese sauce into the centre of each serving plate. Pat the bottom of the plate to spread the sauce into a thin, even circle. Arrange five slices of salmon on top of the sauce. If serving as a platter, spread half of the cottage cheese sauce on the bottom of a serving platter and place the rest in a serving bowl. Arrange the whole sliced salmon on the platter and serve with extra sauce on the side.