Gravadlax is a Scandinavian luxury cured salmon dish, used maybe for special occasions only. An indulgent expense when entertaining. This vibrant slightly sweet, salty fish dish sliced thinly is a beautiful addition to any dinner party.
This vibrant slightly sweet, salty fish dish sliced thinly is a beautiful addition to any dinner party.
The word Gravadlax or Gravlax comes from the Scandinavian word gräva – grave and Lax – Salmon.
In Medieval times to preserve the fish the fishermen would bury the fish above the tide line dug holes in the sand to preserve it. The fish would then cure in the salty sand. My version uses Beetroot which gives a stunning finish to this opulent dish.
500g Fillet of Salmon ( skinned and pin boned)
50g sea salt flakes
30g granulated sugar
1 tsp black pepper
2 tsp fennel seeds
1 tp coriander seeds
1 large raw beetroot
Mix all of the dry ingredients together and rub over the fish top & bottom
Plate on a plate and wrap with cling film ( do not put the fish in a metal dish as it will give a metallic flavour)
Cure for 24 hours
The next day wash the salt mixture off the salmon and pat dry.
Grate the beetroot and cover the salmon
Wrap in clingfilm and leave for at least 2 hours ( the longer you leave it the deeper the colour)
Remove the beetroot and discard
Slice the salmon thinly and serve with a little toasted bread and salad Enjoy!
Inspired by my Mother & Grandmother, cooking has always part of my life.
With over 25-years in the industry, I have won many awards nationally and internationally representing the UK with The Craft Guild of Chefs culinary team.
My career has given me the opportunity to work in high-class establishments in London including The Reform club and Lanesborough Hotel.
I have dedicated my skills to designing and teaching a wide range of culinary courses at the UK’s leading hospitality schools.
These include Butlers Wharf Chef School, Mosimanns, Billingsgate fish school and currently the historic Westminster Kingsway College, where I specialise in teaching private chef courses for International students.
I have taught hundreds of students including many who have extremely successful careers including Fabulous Baker Brother Henry Herbert, author and Iron chef judge Sophie Michell, Sophie Wright cookery author, Chef and food stylist plus Ed Smith of Rocket & Squash – one of London’s top food bloggers.
Publications include six recipes in ‘A Class of Its Own’, articles for CHEF magazine, Tuco University magazine, and online magazines.
In my personal life, I’m a single Mum with a large family of four boys, daughter, granddaughter, a dog, and a cat.