Beetroot Salmon Gravlax
A vibrant Nordic-inspired delicacy, Beetroot Salmon Gravlax transforms fresh salmon into a ruby-hued dish with sweet beetroot and fragrant dill. Packed with omega-3s and antioxidants, it’s perfect for brunch or as an elegant appetizer.
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
For best results, use fresh, high-quality salmon (wild Alaskan or Norwegian farmed). Store gravlax in an airtight container in the fridge for up to 5 days or freeze for up to 1 month. Serve on rye bread with horseradish cream, or as smorrebrod with capers, pickled onions, and dill. Pair with sparkling water, Sauvignon Blanc, or aquavit.