Festive salmon gravadlax | Jamie Oliver recipes
This salmon gravadlax is the perfect Christmas starter or buffet centre-piece. Beautiful beetroot-cured salmon with creamy horseradish and lemon.
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- Serving platter
Ingredients
- 300g raw beetroot
- 50g fresh horseradish
- 1 lemon
- 400g rock salt
- 200g demerara sugar
- 75ml vodka
- 1.4kg side of salmon, skin on, scaled and pin-boned (from a sustainable source)
- 1 bunch of fresh dill (30g)
- fresh cress, to serve (optional)
- lemon wedges, for squeezing over (optional)
- RYE BREAD SCONES
- 500g natural yoghurt
- 250g stoneground rye flour
- 250g self-raising flour, plus extra for dusting
- 1 teaspoon runny honey
- 2 large free-range egg
- 1 heaped teaspoon bicarbonate soda
- olive oil
- 3 tablespoons organic jumbo oats
- HORSERADISH CREAM
- 200g crème fraîche
- 75g fresh horseradish
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