28 August 2011

Sunset Salmon Gravadlax

I was watching Jamie Oliver in his series "Jamie Does"
He was up in Sweden & made this beautiful, 
sunset coloured salmon.
I have always been intrigued with the concept of curing
meats & fish.....
So naturally I had to have a go!

It turned out a treat!
Served on oat cakes with a horseradish cream- delightful!
I followed Jamies recipe which I have put below....

Salmon Gravadlax
1 side of Salmon fillet (Skin on & pin boned)
160g Rock Salt
50g Sugar
40g Fresh Horseradish, peeled & finely grated
300g raw grated Beetroots
50mL vodka
Big bunch fresh dill, chopped
1 Lemon, zested

Pop the salmon skin side down and spoon the rock salt evenly all over the fish- this draws out the moisture which make the fish stiff enough to cut. Scatter the sugar over to give some sweetness, then spread the grated horseradish & beetroots all over so that the flesh is completely covered. Squash it down with your hands. Then drizzle over the vodka, the dill & lemon zest.

Cover the salmon tightly in cling wrap & po p a weight on top to pack everything down, then refrigerate for 48hrs.

After 2 days uncover the fish, get rid of all the topping & juice that may have accumulated then pat the salmon dry with some paper towel. With the skin side down, starting at the tail end, carefully cut under the fillet with a really sharp knife, separating the skin from the fillet. 

Now that you have a nice fillet, slice the salmon as finely as possible & serve with some crackers & horseradish cream (see recipe below)

Horseradish Cream
200mL Sour Cream
1-2 Heaped Tablespoons wholegrain mustard
Pinch salt
Zest & juice of 1/2 lemon
Small handful of dill finely chopped
10g Finely grated horseradish (you can add more if you like!)

Mix all the ingredients together & serve with the salmon garavdlax.