Gravalax - Jamie Oliver

Discussion in 'Fish' started by dirtsailor2003, Oct 11, 2015.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Wonder if the beet gives it a unique flavor.  Hopefully not since I don't like beets.  But that color is pretty awesome.  Can you imagine that Gravlax cold smoked?    Hmmmmm,  maybe I see it happening here soon, especially with some of my pale colored early season Salmon.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    He didn't mention anything about the beets flavoring the fish. He did mention the kick from the horseradish, which had me intrigued. A bit of smoke would be tasty. I'll be watching for your thread Craig!
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I've heard of "unscrupulous" fish mongers using beet juice to dye farmed Atlantic salmon to pass it off as sockeye... In the Safeway here, Atlantic salmon packages have "dye added" on the package....
     
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Case, Getting all my ducks in line to start this recipe. Trying to find the horseradish root aand that demerara sugar was a bear.  Hope to start it this weekend after I go fishing.

    Craig
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds good Craig, I'll be looking for your thread. Hitseradish root is all over here, not sure about the sugar. I wonder if raw it other sugar would work too.
     
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    OMG!  Check out this youtube.  Guess who?

     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep that's it! Looks tasty doesn't it!
     
  9. hdbrs

    hdbrs Smoke Blower

    I loved watching jamie at home on the food channel when he was on. I'll have to start searching youtube for his videos I guess. Just really like his simple style
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The show I mentioned in the original post was on the travel channel
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Craig I have been doing a bunch of reading and from what I gather is if you can't find the demerara sugar, turbinado sugar, would be suitable substitute. Even brown sugar could be used, but would probably give a bit of a different taste. I found a good hunk of salmon that wasn't super spendy so I think that I will give this a go. I might cold smoke half of it just for fun.
     
  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Found it at wholefoods. Here's an update:


    Salt/sugar mix with finely grated horseradish root and coarsely grated beet root. Then I laid the Salmon tail skin side down on the mix followed by the same stuff on the meat followed with lots of fresh dill, lemon zest, etc.

    [​IMG]

    [​IMG]

    Saran wrapped and into a quart ziplok bag to help contain the juices. Mr. Brick to help keep pressure. Has sat this way for two days in the fridge.

    [​IMG]

    Removed and cleaned off the very stainable beets stuff (wear latex gloves). Sprinkled some dry dill on. Currently air drying in the fridge. Hope to cold smoke this afternoon. Pretty wild color!

    [​IMG]






    Sent from my iPhone using Tapatalk
     
    Last edited: Oct 21, 2015
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow that color looks like the salmon eggs when you cure them for fishing! Crazy bright! Have you tasted it yet?
     
  14. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Haven't drank enough beer yet to obain enough liquid courage to taste it.  Will do probably tomorrow after I cold smoke it tonight.......unless I go fishing tomorrow.
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Ha! I figured with the vodka or schnapps it wouldn't need any other liquid courage!
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    This is interesting 
     
  17. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Wholefoods also had the fresh horseradish roots as well. I have a feeling that a little bit will go a long long way.


    Sent from my iPhone using Tapatalk
     
  18. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Watching the cold smoker in the backyard with my belkin netcam while I'm doing yard work in the front yard
    [​IMG]


    Sent from my iPhone using Tapatalk
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    When I lived at the coast the creek that ran through my property had horseradish root in it. We used it fresh my neighbor jarred it in vinegar. It does go along ways but it is tasty!

    So here's mine. If all the things horseradish root is easy for me to find. All the stores here have it. The sugar no one has so I used turbinado. Dill, it took some hunting but I finally found it.


    I cut this guy in half. We will have the tail end for dinner tonight. Wild Coho Salmon.


    Yes I have purple hands!


    All wrapped and weighted down. This will come out Friday night. I will cut it half and cold smoke half with alder.
     
  20. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Looks good Case.  Plan to slice mine up tomorrow night, to have some munchies foods for Saturday's fishing trip.
     

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