Gravadlax from Jamie Oliver's Christmas Cookbook (page 34) by Jamie Oliver

  • dill
  • horseradish
  • lemons
  • Demerara sugar
  • vodka
  • beetroots
  • rock salt
  • salmon side
  • EYB Comments

    Prepare at least 36 hours in advance.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepare at least 36 hours in advance.

  • raybun on December 25, 2016

    This was a stunning centrepiece at our Christmas Eve meal. The texture was fantastic as was the flavour. The colour was absolutely beautiful thanks to the beetroot. I served it on rye bread covered in horseradish mixed with sour cream. Very impressed, considering how quick and easy it is to prepare. I cured the salmon last weekend for 36 hours, and as Jamie says it can sit happily in the fridge for up to 2 weeks afterwards.

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