Jamie's Perfect Party Food : Salmon Gravadlax
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- 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: goo.gl/txPTJv
This dish goes great with an Old Cuban Cocktail. Check out how simple it is here goo.gl/x0Obev
Or head over to Drinks Tube for another great cocktail that goes with this dish jamieol.com/FWB1kJ
And be sure to take a look at our food and drink pairing website jamieol.com/OLf5Kt
What food are you doing for your party? Let us know in the comments below.
Links from the video:
Old Cuban | goo.gl/lU2Sf3
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For more nutrition info, click here: jamieol.com/D3JimM
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300g, serve 4 of course
BECAUSE IT IS A STARTER.
Dill is definately my favourite spice/herb, but Im swedish so its no surprise...
also yuor gay but thats no suprise
3 tablespoons sea salt
1 tablespoon brown sugar
Lemon and orange zest
Dill
1 shot vodka
Pack/ stack salmon and wrap it
Ready in 5 hours
5 hours? It needs minimum 48 hours😮
I made this recipe and it was the best of the different methods I tried. I ate half of it at about 5 hours, and the other half at 24 hours. I actually preferred the one at 24 hours!
That looks fantastic, I absolutely love dill with salmon.
Right there with ya! :)
In Sweden we just say "Gravad Lax". Lax in Swedish means Salmon :)
Brilliant recipe btw, have tried something like this before and it's just amazing!
DON'T WASH OFF THE SALT FROM THE CURED FISH!!!! Just wipe it clean with a paper towel!!
+alexman101 It's not really correct to call it a Swedish dish when it really is traditional in all Nordic countries
Scandinavian then?
No, not Scandinavian, since non-Scandinavian (Scandinavia refers to Denmark, Norway and Sweden only) Nordic countries also have it (eg. Finland). In fact, it seems that everyone in Europe who had access to salmon made some variant of it (eg. lox made by the Jewish population in Central and Eastern Europe).
Nice to see a Swedish dish here
I've used our "amaro del capo" instead of Vodka...and since I can't find the horseradish here in Italy, I'll dress it with some very good extra virgin olive oil, as usual!
aahhh yes a swedish classic!! Skål!
I just re-watched a couple Naked Chef episodes. So different- and yet he hasn't changed a bit :)
its doubled ^^ lax means salmon so its basically salmon graved salmon
GravadLax is cured salmon in swedish :p
David Brankovic That's what he said.
TheUnboxerMan aaaah, shiet woke up 30 min ago... so didn't read it propperly XD ..
Yeah it should be gravad salmon or only gravad lax.
In my family we eat gravlax during christmas or midsummer's eve. But we usually make about 1,5-2 kg at once, leaving it to cure in the fridge for about 24 h, turning it every 6th hour.
I cure it for 48 hrs
This looks fantastic! Gonna buy myself some salmon next week and try the recipe! Thanks Jamie (and team)!!
I expected it to not be gravad lax, but yes, this a completely legit recipe. The vodka is completely okay, not an odd thing to put in it at all.
I will be adding "chuffed" immediately to by vocab. Thanks J.O.! 04:18
Serves 4 people? Not in my house.
😂
I can relate
Damn, the old video got taken down. The old recipe was better.
Swedish food for the win!!!
Just sea salt and regular sugar then it's perfect. Eat it as it is or on top of a rye bread.
5 hours curing time seems drastically shorter than any other recipe I've encountered
More salt less time I guess
Jamie Oliver you are a genius ❤, I made it by the way and it was great!))
can it be made a day in advance and how long does it last
as a swede I approve of this! very good recipe!
Making this tonight for New Years :D Cheers
salmon gravad salmon nice dubble salmon
this is sashimi not gravlax , still good but he twisting things , gravlax needs to be cured, not just firmed up like he says , if you cutting and plating fish before is cured its sashimi (raw fish) , cured completely (24h +texture of fish is changed) gravlax
"Thats gonna serve 4 people.... " that is just and just enough for a 5 year old.
LOL!
It's either Gravad lax or gravlax (in Swedish) - not gravadlax in one word :) Love that you make it though :)
Dear Mr Oliver: I tried making gravadlax before but after 1 day in the fridge, my poor salmon smelt really fishy and had a white, slimy coating on it. I don't know what I did wrong but I suspected it fermented?? Please enlighten. PS: I chucked it all away :(
Jamie Oliver you’re are best chef ever 💪🏻💪🏻❤️❤️❤️👏👏👏👏👍👍👍💯💯💯🙏🏻🙏🏻
Jamie, with all due respect mate, but you are the only author stipulating for 5 hours (optimal) curring time. What about if we are working on a fillet piece of 1.5 kg..? Could you please throw some additional light on this. As per the original Swedish recipe, the salmon is curred underground for several weeks...! Thanks in advance.
thyme is also really good there, in the gravadlax marinade
I will definitely prepare this for my husband. His favorite fish are salmon, halibut (especially cheeks) and blackcode.
Thanks Jamie.
Can we do this with skinless salmon? Getting more and more difficult to find salmon with the skin on.
JFC. TV chefs love wasting expensive finishing salts huh?
What happened to his old video that was a whole salmon? Some of his old vids that were better isn't on youtube anymore
Is 5 hours of curing really enough? I've been looking at how to make this dish and all other videos/articles say 2-3 days of curing?
Sup Jamie my man, i am a guy who is living alone in his flat and i can't tell you how much these videos help me out. Man you should have seen the stuff i made LMAO Thanks man you got yourself a new subscriber :)
Mmmmmmmmmm ... Gravaldax of the galaxy
Русского перевода нет?
i'm intrigued with the horseradish/salmon combo. i've never heard of that before.
It's very common. You find it in most sushi restaurants
I've actually bought a smoked salmon from store with horseradish sour cream packed in. So yes, it's common and it tastes really good.
Fun fact: the green stuff sushi places call "wasabi" is actually just a horseradish paste that's dyed green. Real wasabi is a highly expensive root which has to be grated within minutes of eating to preserve the true flavor.
I don't use alcohol. Can I use vinegar as sub? What are the substitutes to alcohol?
I made this yesterday and it was very good. I had previously tried other recipes but JO's way was much easier and simpler. My family loves it too.
Vodka?. The last thing you want is to get your Mother-in-Law drunk!
I love gravadlax, not sure about the vodka !!
Mmmmm, Gravad Laks, what's not to love about it...
Hey Jamie any good idea for cooking woodpigeons?thanx...
Oh yeah......will be making this!!!!
Jamie you never disappoint!! Did this and OMG fabulous! The beetroot was sublime
it's 4:25 AM right now and i am hungry, really hungry
Is it sushi grade salmon? or is it safe to eat it uncooked after curing it?
Really hits what he said in the beginning - important people show up the presentation alone are a winner
About time a Norwegian dish.
This is is fantastic I just tried it yesterday n was hhhmmmmmmmaaa
made it for new years my family loved it, tho mashing the beetroots didnt work very well
That’s for four people. Please.
Here is a better method: Salmon 1 side. 250g sugar 200g salt. Rub it on the salmon, in a container, pour 8cl of cognac leave it in the fridge for 1 day, turn it, leave it another day. Fuck dill, it is over-used anyways. Serve with a proper Mustard sauce (basicly mustards you like, add oil till it isn't so strong, season, serve). Fry a round piece of white bread, top with salmon, serve the sauce on the side, and also serve with a bit of salad. A good starter, no matter how you cut it.
What's cl stand for ie 8cl? Not a measure I'm familiar with.
Seems like an interesting variation.. ;p
Thank you Jamie, will be making this New Years Eve.
this is a wonderful gravadlaks recipe, but you should definitely mention that the fish has to be kept frozen under -21C for a few days before used like this.
care to explain that ?
sure. All fish that will be consumed raw or prepared raw like this must be frozen under -21C for a few days because that kills most of the very deadly parasites that all types of fish can have. Salmon is not as susceptible to the parasites, but they still can contain them. Especially if the fish was bought in a supermarket, where it was handled by many people before reaching you.
all fish used in sushi/sashimi is deep frozen at some point. If it wasn't - don't eat it.
One might argue that this salt/sugar Jamie puts on the fish, kills the parasites. It would, if the fish stayed in the fridge for 5 or so days. Sugar and Salt bind water molecules inside the fish and parasites/bacteria die because they have no water to live in.
interesting, thank you!
@@nercoG It all depends on what country the salmon is produced. Here in Australia, Atlantic salmon is grown in sea cages around Tasmania. This salmon can very safely be eaten raw as sashimi, or used in curing recipes (no cooking), straight from the sea.
@@Rob-xz6uv dude.. you are replying to a 10 year old comment. It was a different age back then 😅
gaur daannm 😭😭😭
Does the sugar or alcohol permeate into the fish?
Yes, just slightly.
you use the word beautiful too much
fridge line the freezer or refrigerator?
Make me so hungry :) I ♥ salmon
Looks amazing! I love gravad lax, never tried making it myself so I'm trying this one.
👍j'adore la cuisine du chef.
Looks delicious!!! Can't wait to try this!!
Why are you talking about this but you have it different in the Swedish episode?
Many different recipes for gravlax exist. 🐠
Ютуб- слабо перевести на русский язык? Вот, что Оливер налил водку или уксус?
Водку
@@TimurStrekalov большое благодарю.
Vodni, nie uksus!
Da provare, assolutamente!
WICKED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
Yumm drooling right now!
As a swede, I just have to tell you: it's not called Gravadlax! It's called gravlax, or possibly gravad lax with a space. Also, it's delicious, so I'm glad you're spreading it across the world!
Devin Baaring
Gravad lax är mer standard än gravlax
@@johanfagerstromjarlenfors defintivt
I. Am. So. Hungry.
this looks sooooooo good!
Do I need to use sushi-grade salmon for curing?
+吴苏航 you can use a regular fillet of salmon but if you are worried then you can go for sushi grade.
So good is right...
Can you use something instead of vodka?
Drambuie!
1st bitches!
Salmon 🤪
This looks awesome
Hi, would love to know how i can storage the salmon gravlax if I didn't finish in 1 day ☺️ thanks🫶
Looks fabulous!
Tasty!
amazing 😍
What can I substitute the horseradish with? Can't find it in my country.
wasabee , mustard or anything spicy.
Mateus Batalha de Souza honey and mustard works well
👏👏👏🙏🏻❤️❤️❤️
like
Can I have the rest of the vodka please!
Please help yourself..
Instead of vodka I prefer ouzo :)
Aniseed salmon??? Nooo....
raw???
+dreamstreetgirl17 No. It's cured. The salt actually "cooks" the salmon. Completely safe to eat, and it's FUCKING DELICIOUS.
+stoopiDOH "IT'S FUCKING RAWWWWWWW YOU DONKEY!"
+Wumachine it's not raw, it's cured by the salt and sugar. Cooked as does the acid in citrus as is used in other gravlax recipes
" No. It's cured."
It's cured and it's raw. Complete red herring.
Raw fish is also use for sushi. You have to take really fresh salmon for this recipe, and eat it in the day
Can i skip the. Sugar?
Yes, but it will have a salty taste at the edges, whereas sugar eases the saltiness. Personal preferences.
300g serve 4 people what?
it's an h'orderve or appetizer, not a main course
do you have to use vodka? can you sub in say whisky or brandy?
You can leave it out entirely if you want, the sugar and salt cure the fish. I used Cointreau with fennel leaf and bulb in marinade. Was yum on blinis and cream cheese.
Drambuie!
fridge = freezer or refrigerator?
+6-8 deg C (no deep freeze)
🤤