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!
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'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!
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).
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!
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.
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 :)
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.
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.
@@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.
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 :(
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.
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.
I used Cointreau and also had fennel leaf and bulb in the marinade, possibly a few other ingredients, I can't remember but it tasted awesome served on blinis (little pancakes) with some Philadelphia cream cheese. Was yum. Only a starter meal though, not filling.
You are supposed to make thin slices before you cure it so its more even and the flavor more concentrated also vodka is ok but a local gin would be better
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.
a small bit of vodka shouldn't get the kids drunk, it's been dispersed and absorbed into the fish anyways, unless it's against any religion, that you may follow
How "safe" is this? I hope people understand the risks they may create eating a salmon that has been cured this way. I'm curious to know the potential risks if any.
You can freeze fish for 3-7 days before you do this to get rid of any parasites. Otherwise the salt and sugar works as a preservative. We eat this in Sweden every Christmas.
In Japan people eat raw fishes one of it is salmon and they never cured it. The best way to eat raw fish is when it is fresh and properly prepared. This one is much safer because it was cured. Hope you give it a try.
Gravad Lax (Graved Salmon, or buried salmon) Is actually a method from the middle ages, where the fishermen would bury the salmon salted, under the sand with the high tide. Since the whole of Scandinavia was pretty much one big country, there's no real telling where they first started.
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
I'm Icelandic and watching many of his videos, I shake my head. He speaks about tradition, but most of the traditions he speaks of is his own invention. Great chef. But be careful about culture Jamie.
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!
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
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!
Nice to see a Swedish dish here
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.
That looks fantastic, I absolutely love dill with salmon.
Right there with ya! :)
Really hits what he said in the beginning - important people show up the presentation alone are a winner
I will definitely prepare this for my husband. His favorite fish are salmon, halibut (especially cheeks) and blackcode.
Thanks Jamie.
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😮
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
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.
This looks fantastic! Gonna buy myself some salmon next week and try the recipe! Thanks Jamie (and team)!!
as a swede I approve of this! very good recipe!
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!
Jamie Oliver you are a genius ❤, I made it by the way and it was great!))
Try giving it at least 48h 👍
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 :)
I will be adding "chuffed" immediately to by vocab. Thanks J.O.! 04:18
+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).
Looks amazing! I love gravad lax, never tried making it myself so I'm trying this one.
Swedish food for the win!!!
Jamie you never disappoint!! Did this and OMG fabulous! The beetroot was sublime
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
me and probably everyone I know say gravad lax, but I've heard gravlax as well but rarely 🤔
Thank you Jamie, will be making this New Years Eve.
About time a Norwegian dish.
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.
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?
this looks sooooooo good!
can it be made a day in advance and how long does it last
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
Jamie Oliver you’re are best chef ever 💪🏻💪🏻❤️❤️❤️👏👏👏👏👍👍👍💯💯💯🙏🏻🙏🏻
Looks delicious!!! Can't wait to try this!!
Making this tonight for New Years :D Cheers
it's 4:25 AM right now and i am hungry, really hungry
Looks fabulous!
👍j'adore la cuisine du chef.
Oh yeah......will be making this!!!!
thyme is also really good there, in the gravadlax marinade
Just sea salt and regular sugar then it's perfect. Eat it as it is or on top of a rye bread.
This looks awesome
Yumm drooling right now!
This is is fantastic I just tried it yesterday n was hhhmmmmmmmaaa
Yeah it should be gravad salmon or only gravad lax.
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 ..
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 😅
Hey Jamie any good idea for cooking woodpigeons?thanx...
Make me so hungry :) I ♥ salmon
I don't use alcohol. Can I use vinegar as sub? What are the substitutes to alcohol?
Da provare, assolutamente!
fridge line the freezer or refrigerator?
hey food tube! what other alcohol can i use to replace vodka? will rum and sake be fine?
Adrian Lu sake is fine but you can also just skip the alcohol
Adrian Lu sake is fine but you can also just skip the alcohol
rossymilz tried using rum. It was awesome
+Adrian Lu I would NOT use rum. Gin would be the next good bet
Cointreau works well
made it for new years my family loved it, tho mashing the beetroots didnt work very well
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 :(
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
Is it sushi grade salmon? or is it safe to eat it uncooked after curing it?
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!
Can we do this with skinless salmon? Getting more and more difficult to find salmon with the skin on.
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.
It's either Gravad lax or gravlax (in Swedish) - not gravadlax in one word :) Love that you make it though :)
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.
Does the sugar or alcohol permeate into the fish?
Yes, just slightly.
what can i use instead of vodka/alcohol?
+mike knite uhm, nothing? lol literally, just use nothing instead of it.
+mike knite Schnapps.
I used Cointreau and also had fennel leaf and bulb in the marinade, possibly a few other ingredients, I can't remember but it tasted awesome served on blinis (little pancakes) with some Philadelphia cream cheese. Was yum. Only a starter meal though, not filling.
some nice gin is great, all the botanicals really add a nice floral touch. i used tanqueray no.10
I love gravadlax, not sure about the vodka !!
amazing 😍
Can you use something instead of vodka?
Drambuie!
What happened to his old video that was a whole salmon? Some of his old vids that were better isn't on youtube anymore
I. Am. So. Hungry.
fridge = freezer or refrigerator?
+6-8 deg C (no deep freeze)
You are supposed to make thin slices before you cure it so its more even and the flavor more concentrated also vodka is ok but a local gin would be better
Also im pretty sure having sour cream anywhere near salmon is a war crime
Uncle Roge, jamie is making other dish 😂
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.
Substitute for the Vodka?
Try Cognac, the Cognac flavour goes well with salmon.
err... sorry I should have been more specific... hehehehe
I need a non-alcoholic substitute :D
a small bit of vodka shouldn't get the kids drunk, it's been dispersed and absorbed into the fish anyways, unless it's against any religion, that you may follow
Vodka isn’t original recipie so just skip it and it would be just as good or even better
Seems like an interesting variation.. ;p
Serves 4 people? Not in my house.
😂
I can relate
Mmmmm, Gravad Laks, what's not to love about it...
Let me subscribe first before I lose out this awesome chef.
How "safe" is this? I hope people understand the risks they may create eating a salmon that has been cured this way. I'm curious to know the potential risks if any.
Salmon is one of the only fish you can safely eat raw, so I dont see any harm in curing it in any way, really
You can freeze fish for 3-7 days before you do this to get rid of any parasites. Otherwise the salt and sugar works as a preservative. We eat this in Sweden every Christmas.
Great to know! I love smoked salmon so I may try this one day to see if I love it too! Thanks for the tips everyone!
Actually, salt and sugar extract water from cells, causing bacteria to die. Cure the fish long enough, it will ne safe. :)
In Japan people eat raw fishes one of it is salmon and they never cured it. The best way to eat raw fish is when it is fresh and properly prepared. This one is much safer because it was cured. Hope you give it a try.
So good is right...
Can i skip the. Sugar?
Yes, but it will have a salty taste at the edges, whereas sugar eases the saltiness. Personal preferences.
Damn, the old video got taken down. The old recipe was better.
5 hours curing time seems drastically shorter than any other recipe I've encountered
More salt less time I guess
Tasty!
Русского перевода нет?
Isn't Gravad lax swedish?
yes it is
Its actually Danish
Gravad Lax (Graved Salmon, or buried salmon) Is actually a method from the middle ages, where the fishermen would bury the salmon salted, under the sand with the high tide.
Since the whole of Scandinavia was pretty much one big country, there's no real telling where they first started.
IllegalTacos ohh i didnt know that:) the more u know
Scandinavia....one big country lawl. Gravad lax is Danish.
"Thats gonna serve 4 people.... " that is just and just enough for a 5 year old.
LOL!
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
Why are you talking about this but you have it different in the Swedish episode?
Many different recipes for gravlax exist. 🐠
Is salmon meant to be eaten raw?
It's not raw, the salt and sugar cures it which is like smoking it. So it's kind of cooked
Dat Asian Over There Salmon can be eaten raw when it's fresh. never had sushi before?
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
Vodka?. The last thing you want is to get your Mother-in-Law drunk!
DON'T WASH OFF THE SALT FROM THE CURED FISH!!!! Just wipe it clean with a paper towel!!
Can I have the rest of the vodka please!
Please help yourself..
Salmon 🤪
I'm Icelandic and watching many of his videos, I shake my head. He speaks about tradition, but most of the traditions he speaks of is his own invention.
Great chef. But be careful about culture Jamie.
🤤
Cause every bloody party I go people serve me salmon, caviar and champagne. Right.
You talk as if salmon is some luxurious food.
hurrdurrimaburr Welcome to America where most people lack or lost culture
SuWoopSparrow
...? I'm European - what the fuck has America got to do with this?
+Darth Mongoose Your opportunity to introduce something different :)
+Clarissa Lehmann ^ this
salmon gravad salmon nice dubble salmon