Sloe gin gravlax | Fish recipes | Jamie Oliver (2024)

FAQs

How do you know when gravlax is ready? ›

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.

The skin provides something to hold onto at the far end when carving the last quarter of the gravlax. To thinly slice it, place it flesh-side up on a cutting board, and slice on the diagonal using a sharp (thin-bladed) knife.

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. Thaw for 1 day in the refrigerator before serving.

Gravlax topped with a traditional mustard dill sauce (gravlaxsås in Swedish). This zesty vinaigrette-style sauce is a traditional pairing for cured salmon and adds a little zing to its smooth and silky flavor. This sauce comes together in only a few minutes but brings BIG flavor to buttery cured 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 cured gravlax will last a solid five days once sliced, in the refrigerator.

Cover the fish coated in the sugar-salt-dill mixture in plastic wrap and place in glass or ceramic baking dish (do not use metal unless you line it with plastic or parchment) or, alternatively, put everything into a large ziplock bag. Weigh down the fish to express moisture as it cures.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures.

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.

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.

Can I freeze homemade gravlax? ›

Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.

If the salmon smells fishy, sour or ammonia-like, then it's gone bad. Appearance: Fresh salmon fillets should be bright pink or orange with no discoloration, darkening or drying around the edges. If you notice any dull or gray coloring, dark spots or filmy white residue, then it's a sign that the salmon has spoiled.

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

Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs and may occasionally be cold-smoked afterwards.

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

Internal temperature: Use an instant-read meat thermometer; the salmon should register 145°F (63°C) at its thickest part. Flakiness: When gently pressed with a fork, the fish should easily flake apart. Avoid overcooking, as it can dry out the salmon.

You'll know the salmon has fully cured based on feel; once the texture is firm when you gently squeeze it, it's ready to go. Similar to pickling, the outcome of flavor intensity and firmness in cured salmon is determined by the length of time it sits in the brine.

Firmness: When you press down gently on the flesh with a fork or your finger, it should feel slightly resistant but still give way easily. Cooked salmon should be firm but still moist. If the salmon is still hard or resists your fork, it needs more time to cook. If it is dry, it may be overcooked.