Salmon gravadlax | Jamie Oliver recipes (2024)

FAQs

Is gravlax the same as Gravadlax? ›

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.

Salmon gravlax is a classic Scandinavian dish that's rich in omega-3 fatty acids, protein and B vitamins. For a recipe that offers a flavourful twist on this classic salmon dish that includes fresh dill and beetroot, try this Salmon Gravlax with Beetroot.

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.

Gravadlax can be made it with supermarket salmon, but if you spend a bit more money and buy more expensive, higher quality salmon, it might taste a bit better and be more beneficial for the planet.

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.

Traditionally, gravlax is served as an appetizer, as part of a smorgasbord. Accompaniments are typically a tangy mustard dill sauce (see our recipe) and rye bread or crackers.

Gravlax is one of the few world-famous Scandinavian dishes out there, and while many know that it is basically prepared with salmon and herbs, few know its ancient, Arctic history. The origin of gravlax can be traced all the way back to 14th-century North-Sweden.

Every single gravlax recipe has instructions to weight the fish down during the curing ... the pressure on the salmon flesh presses the salt/sugar/dill mixture deeply into the fish and aids in the curing process.

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.

By Mark Bittman. Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh. Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.

What is the tastiest way to cook salmon? ›

(UK also gravadlax) thin pieces of salmon (= a type of fish) that have been dried with salt and herbs: Unlike the other kinds, which are smoked, gravlax is cured in salt, sugar, and dill.

Like lox, gravelox is cured in a salt brine but, in the style of Scandinavian tradition, is seasoned with dill, salt, and sugar. Some gravelox preparations include horseradish, white peppercorns, juniper berries, and even aquavit! As you'd expect from the ingredient list, gravlax has a strong flavor.