In the vibrant multicoloured fabric of Scandinavian food, there is a dish that links tradition, flavor, and esthetic sensation in a magical way: beetroot salmon gravlax.
The elegant Nordic morsel goes from the run-of-the-mill salmon fillet into a brightly ruby dish that is both sweet, from the beetroot, and fragrant with the dill. Not just a showpiece, in these pickled fish preparations you get a full taste of the ocean plus the distinct health benefits that come with it — this makes it the perfect brunch option, as well as to use instead of croquettes or other finger foods as well.
Come read this article where we deep dive into the history, classic beetroot salmon gravlax recipe, as well as its health benefits and innovative serving suggestions. If you are already a great home cook or even if you simply want to impress some dinner guests, this beetroot salmon recipe is destined to become one of your new regular recipes.
Gravlax: Tradition at its Roots
Gravlax, from the Swedish words grave (grave) and lax (salmon), is one of those traditions in preservation (from the Nordic regions where there was a scarcity of time and space for everything) originating from necessity.
In its origin, fish buried deeper and deep in the sand near shore along the beach was how salted salmon used to be historically buried by fishermen — they would ferment very slowly. These days, this no-egg method has morphed into a delicacy that uses salt (a salty crust is probably required to remove moisture and infuse flavour) and sugar in hiding with herbs.
Beetroot version: a contemporary rendition paired with pleasing magenta and a tiny sweetness, turning a hearty old-Borromean-is-for-dirty day into a refined haute-couture of looks and taste.
The cure we are making for our recipe is for 6–8 as an appetizer, about 1370 grams cured and left over at the end. It requires 48–72 hours of patience but is an intermediate level process, and the end result will knock your socks off.
Beetroot Salmon Gravlax
Equipment
- 1 Sharp knife For deboning and trimming the salmon
- 1 Grater To shred raw beetroot
- 1 Tray or Container For curing the salmon in the refrigerator
- 1 Paper Towels For patting dry post-curing
Ingredients
- 1000 g Raw beetroot (grated) Firm, unbruised, preferably organic
- 500 g Coarse salt For curing
- 400 g Sugar Balances saltiness
- 50 g Fresh dill (chopped) Adds fragrance
- 1 tablespoon Lemon zest For brightness
- 2 tablespoons Vodka or gin Optional, for depth
Instructions
- Debone and trim the salmon fillet, removing any pin bones with a sharp knife.
- Grate the raw beetroot and mix with coarse salt, sugar, chopped dill, lemon zest, and vodka (if using) to create the cure.
- Rub the beetroot cure generously over the salmon, ensuring it’s fully coated.
- Place the coated salmon in a tray or container, cover, and refrigerate for 48–72 hours, turning halfway through for even curing.
- Check the salmon for doneness; it should be firm outside and slightly opaque inside.
- Rinse the cure off the salmon under cold water, pat dry with paper towels, and slice thinly on a diagonal.
Notes
Nutritional Value of Beetroot and Salmon Health Benefits
Beetroot Salmon Gravlax (Less obvious stars)
And other than to look pretty, the Beetroot Salmon Gravlax is a nutrient bomb with two high-ranking ingredients.
Salmon is well known for its omega-3 fatty acids that are beneficial to the heart and brain because they help decrease inflammation and support cognitive function. It is also a great protein source—critical for muscle repair and also satiety—packed with vitamin D and B12 that support immunity and energy. Another important nutrient, Selenium, works as an antioxidant to protect cells from damage and supports thyroid function.
Beetroot has also its nutrients, and beetroot is really in this game. Betalains, equally potent antioxidants that give the beetroot its deep red color, destroy inflammation and oxidative stress. High levels of natural nitrates in beetroot increase blood flow, so it’s no wonder why this is a player in sports, quality endurance, and optimal blood pressure. For example, veggies like this are fiber-rich for the gut and also contain folate with some vitamin C for skin, blood, and immune.
This combo of ingredients results in a meal that’s more on the light, cozy side but also a nutrient-dense indulgence, and that is the perfect harmony you will find in gastronomy.
How to be successful with this dish?
This recipe is all about the ingredients. Quality. Refreshing. For salmon, freshness is the absolute minimum because this is the top ingredient you are going to eat, so that flesh needs to feel firm and it should smell clean with the tiniest bit of ocean. Possible solution — wild Alaskan salmon or Norwegian farmed options, that offer the highest taste and consistency. Refrigerate it and consume within 1–2 days for keeping its structure (at best before you cure it).
For beetroot—pick firm ones minus any blemishes; soft or shriveled ones will have underdeveloped flavor.
If you need to grate beetroot raw, then buy firm, unbruised roots. Organic beets ensure a lower level of pesticide exposure if you plan on grating them raw. The gravlax rub that you can prepare ahead shall store in the fridge in a container to chill—it will last about one week.
Suggestions for Serving and Alternatives
Beetroot Salmon Gravlax is a multi-purpose masterpiece. Its variations could be on wings.
Rye bread or Crackers:
You are welcome to spread horseradish cream or mustard-dill sauce, load the gravlax plate-like an international mingle and stick out your tongue like a Scandinavian eating style at home cooking squad meeting!
Smorrebrod:
Top crisp with capers, pickled red onion, cucumber ribbons and some fresh dill on a slice of bread.
Ideal for Nordic grazers:
Gravlax Platter, accompanied with soft cheeses, olives, soft-boiled eggs and a pinch of peppery arugula salad bowl. Top thin slices of salad over a bed of quinoa or mixed greens and drizzle with zesty lemon vinaigrette.
For the curious experimenter, give some of these alternatives a whirl:
- Gin or Vodka: 1–2 tbsp spirits for a light aromatic tinge
- Raspa la salvia del zampone: con la sanatoria y loss limp adores del Zumo de lemon, orange zest blend together for a less dark, brighter version that smells like sunlight.
- Herbes de Provence Heavens: Add in some crushed coriander seeds, super extra dill, and cracked black pepper for a fierce Scandinavian take on this ketchup base.
- Spicy Beetroot Gravlax: Mix in cayenne or even some wasabi for a light heat that plays well with the richness of the salmon.
When and How to Consume
Gravlax should be savored in the AM (or the early part of PM), it has got clean, high-quality proteins, perfect for a breakfast, brunch, or lunch. Sustainably nourished with whole grains or fresh veggies, it keeps you energized instead of bogging you down.
A Few Things to Drink:
- Non-Alcoholic: Sparkling water with a twist of lemon or cucumber, or cold brewed Earl Grey if you need a smooth, not terribly out-of-place enhancement.
- Alcoholic: Dry Sauvignon Blanc to balance the richness of salmon, an aquavit shot for the true-to-life treatment, and a glass of chilled Prosecco to lift your spirits.
Storage and Shelf Life
Once it is made, wrap the gravlax in parchment or plastic and store in an airtight container in the fridge for up to 5 days. Storage (while freezing is okay) goes up to 1 month, but thaw slowly in the fridge to help maintain its form.
A Culinary and Cultural Icon
Beetroot Salmon Gravlax is more than just a meal, it connects us to our future and past, our land-based roots to the realm of seafood. With its intense colors and subtle flavors, it is a re-invention of an old preservation technique centuries in the making. It still fork-feeds tables around the world, from bistros in Stockholm to private farmhouse kitchens—a testament to that simplicity and perfection can be divine.
Creative dish: so is this one. Pick out excellent ingredients, change the rub to your liking and serve with soul companions and this recipe is yours.
Health, heart, and soul with every bite; on its name line-up it stands as beetroot salmon gravlax—thus reigns champion in the battle for busts and bite of the festive gathering, brunch guests, or yourself!
Final Thoughts
In the world where cooking is frequently powered by heat and driven by haste, Beetroot Salmon Gravlax is a silent calling for the virtues of patience and grace. Preparation is slow simmer of flavors, presentation is a masterpiece, and flavor is all about Mother Nature! Pick your supplies, take a weekend off and get yourself that Nordic-flavored delicacy. You will realize that the wait is so worth it, something colorful and delicious that also feels nourishing to the soul.
