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

FAQs

How do you know when gravlax is ready? ›

The gravlax is done when the flesh is opaque, about 3-4 days. When ready to serve, remove the dill from the salmon and wipe clean and dry with paper towels. With a sharp knife held at a very flat angle, start slicing a few inches in from the end of the fillet with a back-and-forth sawing motion to remove a thin slice.

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.

There's something fishy about Sweden. It's called gravlax, central to the smorgasbord. Gravad lax, or dill-cured salmon, should preferably be served with a mustard sauce, which is French in origin. This marinated salmon dish, along with marinated herring, used to awaken suspicion among tourists.

Gravlax is a Scandinavian specialty. Like lox, gravlax tends to be salt-cured but not smoked; unlike lox, recipes usually call for a whole salmon fillet, not just the belly.

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.

The fish is now cured and ready to serve, but it will continue to benefit from another 12 to 24 hours of being weighed down and chilled, so feel free to repeat these steps a second time around. When ready to eat, pat dry, and thinly slice the gravlax against the grain using a very sharp knife. Serve and enjoy.

Once or twice in my cured fish career, I have left salmon sitting too long in the juices that flow out after it's salted. If you wait much longer than about 12 hours before draining, the juices start to reabsorb, and the result is pretty puckery, especially below the waterline.

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.

Gravlax is cured salmon, usually accompanied by Beer and Aquavit. A good wine will also do, but steer away from red wine.

noun. grav·​lax ˈgräv-ˌläks. variants or gravlaks. : salmon cured especially with salt, sugar, pepper, and dill and often additional ingredients (such as fennel, coriander, lime, and vodka or aquavit)

How healthy is gravlax? ›

Gravlax is healthy

A 3 oz. portion of salmon has more than the daily recommended allowance of healthy omega-3 fats. Wild salmon is richer in essential vitamins and minerals. Salmon is packed with B vitamins, including high levels of B12, necessary for energy and vitality.

In North-Sweden, peasants and fishermen developed a unique technique called gravad lax (“buried salmon” hence the name gravlax): The filleted salmon was placed in a hole in the earth, covered with birch bark and laid in a bath of water, the fish's own blood and various spices and herbs.

The verb grava has evolved in Swedish, meaning 'preserve raw', and its past participle gravad is applied not just to salmon (gravad lax is an alternative term for gravlax, lax being Swedish for 'salmon'—compare lox): gravad makrel, for example, is a cheap alternative.

The word "lox" comes from the Yiddish word for salmon, "laks." Brining salmon is a Scandanavian tradition, but it was also popular among Eastern European Jews. Some of these people immigrated to the U.S. and brought their affinity for brined, cured, and smoked fish with them.

The salt and sugar mixture is used to make the cure, preserve the salmon and make it safe to eat. How do you know when cured salmon is done? Your salmon is properly cured when the filet (or pieces) feel firm to the touch.

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.

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. Cook with the skin side down for best results.

Color: Cooked salmon should be opaque and have a pink or orange color, depending on the species. The flesh should no longer be translucent or raw-looking. If the salmon still looks translucent, it needs more time to cook. If it looks white, it may be overcooked.