what up foodtubers mr oliver here we
have an incredible dish today we’re
doing a beautiful beautiful cured salmon
with amazing marinated crushed beet
roots horseradish cream this is the dish
that you want to cook for the girlfriend
the boyfriend get the mother-in-law
around it’s going to be super super good
we’ve got some beautiful fresh salmon
there’s 300 grams there that’s going to
serve four people three heaped
tablespoons of mould and sea salt goes
in there most of that is going to come
away but we need that salt to penetrate
that fish to cure it okay it gives you
this incredible sort of waxy delicate
texture that allows you to slice it
really thinly easily and it looks and
tastes amazing so we want to add more
flavor into there brown sugar one heaped
tablespoon like that lemon zest orange
half of the zest then we’re going to use
dill that for later
but this part here the stalks really
sweet slice it up and that’s all gonna
fall off
so that’s flavor for free nothing in the
bin and then the secret ingredient some
decent vodka one shot this is not
traditional right but it adds to the
whole kind of flavor that we’re after
hip massage artnet lemon orange vodka
sugar what I want to do is pack this
salt onto this salmon and put the other
salmon on top get a bit of cling film
and we’re simply going to wrap it up
super tight put that in the fridge I’ll
do it in the morning by 12 o’clock one
o’clock in the afternoon it’s ready and
raring to go if you leave it a little
bit longer it’ll just get firmer and
firmer and firmer nine hours just fine
but five hours is optimal this is what
it looks like after five hours it’s
firmed up nicely I’m actually just gonna
brush this so off normally in a gravlax
recipe you would wash it off we don’t
need to do that we’re gonna use our deal
what I want to do is kind of create a
little her be sort of bark on the
outside just finely chop it
right and then the fish go straight into
that see how it just coats it
beautifully absolutely gorgeous this
goes in the fridge until you need it
what I’m going to do now is show you how
to make the beautiful horseradish sour
cream and the beautiful crushed
marinated beer it’s so so simple roughly
for four people two heaped tablespoons
of sour cream about two heaped teaspoons
of horseradish it’s got to have attitude
otherwise why bother then half a lemon
you remember the one I grated squeeze it
catch the seeds nice little pinch of
salt a little bit of quality extra
virgin olive oil in there 1 tablespoon
mix it up all you really need to do is
taste it for seasoning and heat nice and
hot
makes your nose got a little bit woo
next beetroots add a little balsamic
vinegar nice pinch of salt a little oil
I quite like crushing it and I like it
being rustic that is gonna be joyful I’m
gonna have a little cleanup so you can
fast forward okay so missus is coming
around mother-in-law and the old man’s
coming around if they turn up and you’re
hot and sweaty and look stressed
not cool even if you’re bad with knife
skills you’ll manage
you know half or just over half a
centimeter it’s nice and thin so almost
see the light through it
you’ve got the herb there you know it’s
fresh but it’s lightly cured towards the
end just kind of flare out so you take
the salmon off because we don’t want to
eat that skin the second way of doing it
take the end off and then you’re simply
going to just take your knife along the
bottom of the salmon and that takes all
the skin off in one all of this you can
do in advance okay so we got that on the
plate
horseradish sour cream just going to do
a little pile there I love the way the
beets just kind of bleed into the
beautiful sour cream you’ve got the
salmon it’s a really really nice dish
1980s Chris a nice bit there fresh dill
from a height just pick it off really
really nice
but little olive oil look at that
absolutely gorgeous if someone gives
that to me
I am so chuffed really really good so
good the salmon is lightly cured so it’s
got that lovely sort of wackiness that
you get from things like smoked salmon
and prosciutto and stuff like that
really nice to eat beetroots just sweet
and gorgeous the heat of that
horseradish so good so to go with this
gorgeous dish for this lovely night out
how about a nice cocktail an old Cuban
click the box below and I’ll show you
just how to do it you’re gonna love it
have an incredible dish today we’re
doing a beautiful beautiful cured salmon
with amazing marinated crushed beet
roots horseradish cream this is the dish
that you want to cook for the girlfriend
the boyfriend get the mother-in-law
around it’s going to be super super good
we’ve got some beautiful fresh salmon
there’s 300 grams there that’s going to
serve four people three heaped
tablespoons of mould and sea salt goes
in there most of that is going to come
away but we need that salt to penetrate
that fish to cure it okay it gives you
this incredible sort of waxy delicate
texture that allows you to slice it
really thinly easily and it looks and
tastes amazing so we want to add more
flavor into there brown sugar one heaped
tablespoon like that lemon zest orange
half of the zest then we’re going to use
dill that for later
but this part here the stalks really
sweet slice it up and that’s all gonna
fall off
so that’s flavor for free nothing in the
bin and then the secret ingredient some
decent vodka one shot this is not
traditional right but it adds to the
whole kind of flavor that we’re after
hip massage artnet lemon orange vodka
sugar what I want to do is pack this
salt onto this salmon and put the other
salmon on top get a bit of cling film
and we’re simply going to wrap it up
super tight put that in the fridge I’ll
do it in the morning by 12 o’clock one
o’clock in the afternoon it’s ready and
raring to go if you leave it a little
bit longer it’ll just get firmer and
firmer and firmer nine hours just fine
but five hours is optimal this is what
it looks like after five hours it’s
firmed up nicely I’m actually just gonna
brush this so off normally in a gravlax
recipe you would wash it off we don’t
need to do that we’re gonna use our deal
what I want to do is kind of create a
little her be sort of bark on the
outside just finely chop it
right and then the fish go straight into
that see how it just coats it
beautifully absolutely gorgeous this
goes in the fridge until you need it
what I’m going to do now is show you how
to make the beautiful horseradish sour
cream and the beautiful crushed
marinated beer it’s so so simple roughly
for four people two heaped tablespoons
of sour cream about two heaped teaspoons
of horseradish it’s got to have attitude
otherwise why bother then half a lemon
you remember the one I grated squeeze it
catch the seeds nice little pinch of
salt a little bit of quality extra
virgin olive oil in there 1 tablespoon
mix it up all you really need to do is
taste it for seasoning and heat nice and
hot
makes your nose got a little bit woo
next beetroots add a little balsamic
vinegar nice pinch of salt a little oil
I quite like crushing it and I like it
being rustic that is gonna be joyful I’m
gonna have a little cleanup so you can
fast forward okay so missus is coming
around mother-in-law and the old man’s
coming around if they turn up and you’re
hot and sweaty and look stressed
not cool even if you’re bad with knife
skills you’ll manage
you know half or just over half a
centimeter it’s nice and thin so almost
see the light through it
you’ve got the herb there you know it’s
fresh but it’s lightly cured towards the
end just kind of flare out so you take
the salmon off because we don’t want to
eat that skin the second way of doing it
take the end off and then you’re simply
going to just take your knife along the
bottom of the salmon and that takes all
the skin off in one all of this you can
do in advance okay so we got that on the
plate
horseradish sour cream just going to do
a little pile there I love the way the
beets just kind of bleed into the
beautiful sour cream you’ve got the
salmon it’s a really really nice dish
1980s Chris a nice bit there fresh dill
from a height just pick it off really
really nice
but little olive oil look at that
absolutely gorgeous if someone gives
that to me
I am so chuffed really really good so
good the salmon is lightly cured so it’s
got that lovely sort of wackiness that
you get from things like smoked salmon
and prosciutto and stuff like that
really nice to eat beetroots just sweet
and gorgeous the heat of that
horseradish so good so to go with this
gorgeous dish for this lovely night out
how about a nice cocktail an old Cuban
click the box below and I’ll show you
just how to do it you’re gonna love it
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