This week is Midsummer, to celebrate hopefully some warm weather at long last on its way. I want to share with you a recipe that is low in effort but big on the wow factor. A recipe for homemade gravlax with horseradish cream.
Normally we make this for Christmas Eve evening as a starter, but there’s always so much that we end up having as a part of our cold cuts platter to pick off over the festive season. Would be great for a party when need to serve many people with minimal fuss. All you need to remember a few days before when to turn the fish, to make just it gets an even cure. An alarm to remind you is essential with all the festivities going on.
We’re very lucky to live close to the Seven & Wye Smokery a beautiful fishmonger and smokery of some of the most amazing fresh products. Being the know for their salmon, we always head there to pick up the two sides of salmon needed for this recipe as the quality and freshness shines through in the final dish. Would recommend a pilgrimage for any foodie to see for themselves the bountiful seafood and other foodie treats on offer.
Seven & Wye Smokery
You want to pat off as much of the brine and any residual salt and dill from the salmon. Using your sharpest knife, cut the salmon as thin as you can but not cutting through all the way through the skin. We tend to go a little thicker than you would for smoked salmon as has a more delicate flavour. I like to serve alongside the horseradish cream, which is really quick to prepare and adds a sharpness to pair with the fish, a beetroot chutney or pickle for the earthy sweetness.Print
Based on Rick Stein’s recipe
- 2 x 750g Salmon Fillets, skin on
- 2 Large Bunches of Dill
- 100 gm Sea Salt, coarse
- 75 gm White Sugar
- 2 tbsp White Peppercorns, crushed
For the Horseradish Cream:
- 2 tsp Horseradish Sauce
- 2 tsp White Onion, finely grated
- 1 tsp Dijon Mustard
- 1 tsp Caster Sugar
- 2 tbsp White Wine Vinegar
- A good Pinch of Salt
- 175ml Double Cream
- Beetroot Chutney
- Sourdough Toast
- Put one of the salmon fillets, skin-side down, on to a large sheet of cling film. Mix the dill with the salt, sugar and crushed peppercorns and spread it over the salmon. Place the other fillet on top, skin-side up, with the salt mixture sandwiched between. Any extra can be patted onto the top side of salmon.
- Tightly wrap in 2 or 3 layers of cling film and lift on to a large, shallow tray. Rest a slightly smaller tray or chopping board on top of the fish and weigh it down (I use a couple of tins of chickpeas). Refrigerate for 2 days, turning the fish every 12 hours so that the brine mixture, which has developed inside the parcel, bastes the outside of the fish.
- For the horseradish cream, stir together all the ingredients except for the cream. Whip the cream into soft peaks, stir in the horseradish mixture, cover and chill until you’re ready to serve.
- Remove the fish from the brine mixture, pat down with some kitchen towel, then serve with the cream, beetroot chutney and sourdough toast.
- Category: Savoury
- Method: Preserving
- Cuisine: Nordic
Need more ideas for catering celebrations? How about a large serving of a Panzanella Salad? To show off a Beef Wellington with Black Truffles? A Savoury Brie and Walnut Baklava?
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