If you're a fan of seafood and looking for a delicious and healthy recipe to try, Jamie Oliver's Beetroot and Horseradish Smoked Salmon is a must-try. This dish combines the rich flavors of smoked salmon with the earthy sweetness of beets and the spicy kick of horseradish. It's a perfect balance of flavors that will surely impress your taste buds.
The Difference Between Gravlax and Lox
Before we dive into the recipe, let's clarify the difference between gravlax and lox. Both are cured salmon dishes, but the curing process and taste differ.
Preparation: Lox is cured or brined primarily using salt, while gravlax is cured in a mixture of salt with sugar and herbs like dill.
Taste: Lox tastes predominantly salty, while gravlax has more of a mild fish taste similar to sashimi.
Now that we have a better understanding of these two traditional salmon dishes, let's move on to the recipe.
How to Marinate Salmon Jamie Oliver-style
Jamie Oliver's Beetroot and Horseradish Smoked Salmon recipe is a simple yet flavorful way to enjoy this popular fish. Here's how you can prepare it:
- Ingredients:
- 500g fresh salmon fillet
- 2 medium-sized beetroots, grated
- 2 tablespoons horseradish sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Instructions:
- Begin by preheating your oven to 180°C/350°F/Gas Mark
- Place the grated beetroots in a bowl and add the horseradish sauce. Mix well.
- Season the salmon fillet with salt and pepper, then rub it with olive oil.
- Spread half of the beetroot mixture on a large sheet of aluminum foil.
- Place the salmon fillet on top of the beetroot mixture, skin-side down.
- Spread the remaining beetroot mixture over the salmon, ensuring it is evenly coated.
- Wrap the salmon tightly in the aluminum foil, creating a sealed parcel.
- Place the parcel on a baking tray and bake in the preheated oven for 20-25 minutes or until the salmon is cooked through.
- Once cooked, remove the salmon from the oven and let it cool for a few minutes.
- Unwrap the foil parcel and transfer the salmon to a serving dish.
- Slice the salmon into portions and serve with a side of your choice, such as a fresh salad or roasted vegetables.
This recipe is incredibly versatile and can be enjoyed as a main course, added to salads, or used as a filling for sandwiches or wraps. The combination of the beetroot and horseradish adds a unique twist to the traditional smoked salmon, making it a flavorful and visually appealing dish.
Frequently Asked Questions
Can I use pre-smoked salmon for this recipe?
Yes, you can use pre-smoked salmon if you prefer. However, the flavors of the beetroot and horseradish may not penetrate the salmon as well as when using fresh salmon.
Can I substitute the horseradish sauce with something else?
If you're not a fan of horseradish, you can substitute it with Dijon mustard or a similar spicy condiment to add a kick to the dish.
How long will the marinated salmon last in the fridge?
The marinated salmon can be stored in the fridge for up to 3 days. Make sure to keep it properly covered or in an airtight container to maintain its freshness.
Jamie Oliver's Beetroot and Horseradish Smoked Salmon is a delightful dish that combines the flavors of smoked salmon, earthy beets, and spicy horseradish. It's a versatile recipe that can be enjoyed in various ways and is sure to impress your family and friends. Give it a try and elevate your seafood dining experience!
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