Gravadlax with soda bread and horseradish cream
- December 2020
- Serves 4 with leftovers
- Hands-on time 30 min, oven time 35-40 min, plus 48 hours curing and cooling
Jack Stein’s version of this classic gravadlax with soda bread recipe from Scandinavia is a great make-ahead first course. It’s served cold, so no reheating is required, just the satisfaction of slicing in front of your guests.
Jack says “It’s easy to cure your own salmon, and the dill gives a wonderful dimension to the flavour that we associate with Christmas.” If you’re not keen on horseradish, you can use mustard instead.
Prefer trout? Try our whisky cured sea trout recipe.
- 26.2g (11.4g saturated)
- 45.6g (4.7g sugars)
For the gravadlax
- 50g sea salt flakes
- 35g caster sugar
- 1 tbsp white peppercorns (available from all large supermarkets), crushed
- Handful fresh dill, leaves picked and chopped, plus extra to serve
- 500g piece sustainable organic skin-on salmon
For the soda bread
- 400ml whole milk
- Juice 1 lemon
- 2 tsp golden syrup
- 500g wholemeal flour, plus extra to dust
- 1 tsp fine sea salt
- 1 tsp bicarbonate of soda
For the horseradish cream
- 200ml double cream
- 2 tbsp horseradish sauce
- Juice 1 lemon
You’ll also need
- Eco-friendly cling film
- Heavyweights such as tins of beans
- Baking sheet lined with floured compostable baking paper
- For the gravadlax, mix the salt, sugar, pepper and dill. Put the piece of salmon skin-side down on a large sheet of the cling film, then cover with the salt mixture and press it evenly all over the flesh. Wrap tightly, then pierce a few holes in the cling film on each side to allow liquid to escape during curing.
- Put the wrapped salmon in a non-metallic dish, then top with a second dish and weigh down with tins of beans or anything heavy that can go in the fridge. Chill for 24 hours, then turn over the fish, weigh down and chill for another 24 hours (see Make Ahead).
- For the soda bread, heat the oven to 200°C/180°C fan/gas 6. Mix the milk and lemon juice in a jug, then set aside for 1-2 minutes to thicken – it will split slightly but that’s fine. Stir in the golden syrup until combined.
- Put the flour, salt and bicarb in a large mixing bowl, then pour in the milk mixture. Stir well to make a sticky dough, then tip onto a floured surface. Using floured hands, shape into a ball about 18cm across, then transfer to the prepared baking sheet. Flour the handle of a wooden spoon and use it to make a deep cross in the top of the loaf. Bake for 35-40 minutes until risen, golden and the base of the loaf makes a hollow sound when tapped. Cool completely on a rack (see Make Ahead).
- Whisk all the ingredients for the horseradish cream together until just holding soft peaks that flop over when you remove the whisk. Season and chill until ready to serve (see Make Ahead).
- After 48 hours of curing, remove the salmon from the curing mixture (wipe off and discard any mixture). Finely slice the gravadlax skin-side down and serve with slices of soda bread, the horseradish cream, ground black pepper and extra dill.
The salmon and horseradish cream quantities are easily doubled if you wish. This makes quite a large loaf of soda bread. Halve the recipe if you prefer to make a smaller one.
Once cured, the salmon will keep chilled for up to 24 hours or, wrapped well, can be frozen for up to 2 weeks (if the fish hasn’t been previously frozen). Soda bread is best eaten on the day it’s made but makes great toast the day after. You can also slice it, then freeze, well wrapped to prevent freezer burn, for up to 1 month. Chill the horseradish cream, covered, up to 2 days ahead.
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