Citrus-cured salmon gravadlax
- Gordon Ramsay
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Serves 8-10 as a starter (more as part of a buffet)
Easy
Prep: 40 mins
plus at least 10 hrs curing
A star rating of 4.5 out of 5.7 ratingsRate
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Gravadlax makes a stunning prep-ahead starter or centrepiece for your festivities
Egg-free
Gluten-free
High-protein
Low sugar
Nut-free
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Gordon's recipe tip:
To skin your salmon fillet, lay the fish skin-side down with the tail end closest to you. Insert your knife at an angle at the tail end and cut through the flesh to the skin. Turn the blade so it’s almost flat against the skin, then take hold of the skin with the other hand. Pull and wiggle the skin towards you so as to cut the fillet away. Halfway through removing the skin, hold the knife firmly and flip the fillet over. Gently lift the fillet away from the skin and discard the skin.
Ingredients
Nutrition
Units:
MetricUS
-
1 filleted side of very fresh salmon
weighing about 900g
-
very large bunch of dill
about 80g
-
100g mixed baby salad leaves
dressed in extra virgin olive oil, to serve
For the salt mix
-
250g Maldon sea salt
-
375g demerara sugar
-
4 star anise
-
1 tsp coriander seeds
-
3 oranges
zested
-
1 lime
zested
-
1 lemon
zested
For the horseradish crème fraîche
-
100ml double cream
-
100ml crème fraîche
-
50g freshly grated horseradish
or 85g creamed horseradish
-
½ lemon
juiced
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Nutrition: per serving (10)
-
kcal308
-
fat23g
-
saturates9g
-
carbs5g
-
sugars5g
low
-
fibre1g
-
protein19g
high
-
salt2.86g
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Method
-
step 1
Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
-
step 2
Stroke your hand along the salmon fillet to check for any stray bones. If you find any, pull them out with a pair of tweezers or small pliers. Skin the salmon fillet (see tip) and trim away the thinner part, plus any fat around the edges, so that the fillet has an even shape.
-
step 3
Scatter about a third of the salt mix onto a large tray in a line about the size of the salmon fillet. Lay the salmon, skinned-side down, over the salt and pack the rest of the salt on top. Cover with compostable cling film or baking parchment, put another tray on top and weigh it down with a few cans or an empty casserole dish. Put in the fridge to chill overnight or for at least 10 hrs.
-
step 4
Under cold running water, wash the salt mix off the salmon fillet, then dry with kitchen paper. Finely chop the dill. Lay the salmon on a board.
-
step 5
If serving as a plated starter, use a sharp carving knife to cut the salmon straight down into fine slices, allowing six slices for each plate.
-
step 6
To make the horseradish cream, whisk together the cream and crème fraîche. Add the horseradish, lemon juice and seasoning, then continue to whisk until thick. Cover with the dill, pressing it down to pack it onto the salmon. Serve with the salad leaves dressed in a little olive oil.
Recipe from Good Food magazine, January 2010
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A star rating of 4.5 out of 5.7 ratings
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