Quince Jam
INGREDIENTS (serves 6):
  • 1 side of salmon fillet, skin on and pinboned (aprx 700 g);
  • 160g of rock salt;
  • 50g demerara sugar;
  • 40g fresh horseradish, peeled and finely grated (or jarred grated horseraddish);
  • 500g raw beetroots, peeled and coarsly grated;
  • 50ml plain schnapps or vodka;
  • large bunch of fresh dill finely chopped;
  • 1 lemon;
  • 200 ml sored cream
  • 1-2 heaped teaspoons wholegrain mustard;
  • pinch of sea salt and freshly ground black pepper;
  • zest and juice of 1/2 of lemon;
  • small handfull of lemon finely chopped.



  1. Place the salmon on a large tray, skin side down, and spoon the rock salt evenlly all over the fish - this will draw the moisture out and make it dense and firm enough to carve. Scutter over the sugar to give some sweetness, then spread the grated horseradish and beets all over the salmon so that the flesh is completely covered. Gently pat it down with your hand ;
  2. Drizzle over the schnapps, sprinkle over all your chopped dill;
  3. Finely grate the zest of your lemon, then cover the tray of salmon tightly with clingfilm. Pop a weght on top to help pack everything down and put into the fridge for 48 hours;
  4. After 2 days unwrap the fish and hold the fillet down while you pour away the juices from the tray. Use your hands to push away all the toppings. Wipe everything off, then pat the fillet dry with kitchen paper;
  5. Skin side up carefully remove the skin;
  6. Slice what you need and arrange on the plate;
  7. Before serving mix all the souce ingredients together and serve next to your gravadlax;

You can find this and other great recipes in Jamie Oliver famous book "Jamie does"


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