Jamie's Signature Gravlax | Jamie Oliver's Catherine Street

By Jamie Oliver

Ingredients

Instructions

1. Peel and trim the beets, then put them in a food processor with the salt, sugar, vodka and dill and blitz.
2. Finely grate the lemon zest into the mixture, add the horseradish (grated finely if fresh), and blitz until combined.
3. Rub some of the mixture onto the salmon skin. Place the salmon skin side down on a large tray and cover all the flesh with the remaining mixture.
4. Cover the tray tightly with clingfilm, weigh it down, and refrigerate for 36 hours. For a thick side of salmon, cure for up to 48 hours.
5. Unwrap the fish, hold the fillet in place and rinse off the juices and all the salty topping. Wear gloves if you like.
6. Pat the fillet dry, wrap tightly in clingfilm, and refrigerate until needed (up to 2 weeks).
7. To serve, slice the salmon thinly at an angle with a long sharp knife, lifting each slice away from the skin.

Summarized from Jamie Oliver's video. Watch it for the details.

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LemonSalmonBeetrootHorseradish