Beetroot Gravadlax | Fish Recipes | Jamie Oliver Recipes (2024)

FAQs

What to eat gravadlax with? ›

Eat on its own with a squeeze of lemon, in sandwiches, or just simply accompanied by salad.

Cured salmon, 'gravad lax' or 'gravlax', is a marinated salmon dish and along with smoked salmon it's hugely popular on the Swedish smorgasbord. It is often served with a mustard sauce called 'Hovmästarsås'. Keep in mind that salmon should be frozen for 72 hours beforehand to kill any parasites.

Make-Ahead: You can make this up to 2 days ahead of time. How to Store: Gravlax can last tightly wrapped in plastic or parchment paper in the refrigerator at under 40° for up to 2 weeks. Freeze it wrapped up in plastic for up to 2 months.

Your gravlax will be ready to eat after 24 hours, if you like, but will continue to dry out for up to about 5 days. After that, rinse off the cure under running cold water as minimally as you can, and pat dry with paper towels.

Gravlax is cured salmon, usually accompanied by Beer and Aquavit. A good wine will also do, but steer away from red wine. The wine should be extra fresh (acidic) and fruity to cope with both fat, salt, sugar, and umami. Creamy and citrusy Treixadura is a very good choice.

Cure Time and Shelf Life

Gravlax will go bad on you. Exactly how long it lasts will depend on just how pristine the fish was when you bought it (no matter what, it should be sushi-grade—make sure to tell your fishmonger that you're planning on eating it raw), as well as how it has been stored and handled.

/ˈɡrɑː.vəd.lɑːks/ (also gravlax) thin pieces of salmon (= a type of fish) that have been dried with salt and herbs.

Cured salmon gravlax is the national dish of both Norway and Sweden that celebrates their love of seafood.

Gravlax is healthy

It is rich in omega-3 fatty acids, touted as the answer for everything from shiny locks and improved skin (via Healthline) to a healthy heart and brain. In a separate report, Healthline states that salmon might be one of the most nutritious foods of all.

Can you freeze Gravadlax? ›

Can you freeze cured salmon gravlax? Yes you can, just like you can freeze store bought smoked salmon slices. I keep frozen seafood for up 2 2 months, but 3 months should be fine. Do not freeze gravlax if it was made with previously frozen salmon.

Regardless of the shape or size of the fish fillet, the salt level will equalise throughout the flesh by osmosis and the fish can't overcure and become too salty. I usually cure about 500 g of fish at a time, but you can make more or less, just varying the cure quantities pro rata.

The traditional accompaniment for gravlax is super simple - a green salad, wedge of lemon and a couple of slices of rye bread all topped with a mustard sauce. We whipped up a quick salad of cucumber and radish in a vinaigrette.

Because of certain parasites found in fresh salmon, it is important to buy sushi-grade salmon or purchase commercially frozen salmon and thaw before use, as freezing for several days will kill any microorganisms present in the fish.

5. Once the salmon has cured, drain the excess liquid, then unwrap the salmon from the plastic and rinse under cold water until clean. Pat dry with a clean towel. Slice off any remaining dark skin, then cut into thin slices.

Traditionally eaten thinly spread on slices of buttered white-bread toast, either on its own, or with cucumber, or "Mustard and cress" sprouts. Shipham's Salmon Paste is another long-established British fish paste, and other varieties are common, including anchovy, shrimp, and bloater (based on small smoked herrings).

How to eat gravlax. Once the fish feels firm to the touch, it's ready. Depending on the thickness of your fish, 2 days is usually good enough, but I generally leave mine alone for 3 days. In order to minimize the sodium in the final product, I recommend to rinse it under cold water then pat dry thoroughly.