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