Jamie's Perfect Party Food: Salmon Gravadlax
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Date: 2020-05-11
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Comments and reviews: 10
Dimitar
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.
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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.
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jawad
Too many ingredients for a beginner, not easy to make, too many steps. Party food should be easier or simpler to make and in bigger quantity if were speaking for an actual party. This isn't for a party if you're inviting your girl friend or boy friend or his/her parents over. Not a dish I would make for any occasion.
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Too many ingredients for a beginner, not easy to make, too many steps. Party food should be easier or simpler to make and in bigger quantity if were speaking for an actual party. This isn't for a party if you're inviting your girl friend or boy friend or his/her parents over. Not a dish I would make for any occasion.
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MsCat3333
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: (
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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: (
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iwasnamedian
these guys always only promote one thing at a time, itll either be fitness or healthy food. you never see them promote both at the same time. fitness, being healthy is about good diet and exercise not just one or the other.
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these guys always only promote one thing at a time, itll either be fitness or healthy food. you never see them promote both at the same time. fitness, being healthy is about good diet and exercise not just one or the other.
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Heimir
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.
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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.
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Devin
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!
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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!
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baukkis
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.
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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.
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Valerio
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!
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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!
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ijojoi159
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.
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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.
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Bill
Using Malton sea salt to make gravalx is a bit wasteful. Save the expensive salt for use as a finishing salt, use kosher for these kind of applications.
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Using Malton sea salt to make gravalx is a bit wasteful. Save the expensive salt for use as a finishing salt, use kosher for these kind of applications.
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