Beetroot cured salmon gravlax presented as a vibrant dish

Beetroot Cured Salmon (Gravlax)

ByCasey Monroe

why make this recipe

Beetroot cured salmon, often known as gravlax, offers a beautiful blend of flavors and an eye-catching presentation. This dish is not only delicious but also a unique twist on traditional cured salmon. The vibrant pink hue from the beetroot adds an appealing look, while the gentle sweetness of beets and the salty, rich flavor of salmon make it a treat for your taste buds. It’s perfect for special occasions or as a light appetizer. Plus, it’s a fun way to impress your guests with a homemade dish that looks stunning and tastes incredible.

how to make Beetroot Cured Salmon

Ingredients

  • 1kg/2 lb single piece of fresh salmon
  • 400g/14 oz beetroot (raw), peeled and diced in 1cm/0.5" cubes (500g/1 lb weight pre-peeling)
  • 1 cup cooking salt/kosher salt (NOT iodised and NOT table salt)
  • 2/3 cup white sugar
  • 4 tsp caraway seeds (whole)
  • 4 tsp white peppercorn (whole)
  • 4 tsp coriander seeds (whole)
  • 5 1/2 tbsp vodka (OK to omit)
  • 4 tsp black peppercorns (whole)
  • 4 tsp juniper berries (whole)
  • 5 1/2 tbsp gin (OK to omit)
  • 1 cup sour cream
  • 3 tbsp horseradish (fresh), finely grated
  • 1/4 tsp salt
  • 1/4 tsp lemon zest
  • 1 tsp chopped dill
  • 2 cucumbers (Lebanese, not the long English/Telegraph ones)
  • 2 tbsp red or white wine vinegar
  • 1/4 tsp salt
  • 2 tsp dill (roughly chopped)
  • Dark rye bread (thinly sliced, 3mm / ⅛ " or crackers or other thinly sliced bread)
  • 1/3 cup capers (some for garnish, some for assembling bites)
  • 1/4 cup oil (vegetable, canola)
  • Fresh dill sprigs and lemon wedges or slices

Directions

  1. Make beetroot cure: Place the beetroot, sugar, salt, and either gin or vodka ingredients in a food processor. Blitz until it turns into a smooth puree, about 15 seconds on high. Remember to scrape down the sides as needed.

  2. Line container: Choose a container where the salmon fits snugly, but remains flat. Line it with two large pieces of cling wrap that overlap, creating a cross in the bottom.

  3. Place salmon in beetroot: Spread the beetroot mixture evenly on the cling wrap inside the container. Lay the salmon on top, flesh side down. Press down lightly to ensure the flesh is in contact with the beetroot.

  4. 48-hour cure: Wrap up the salmon securely with the cling wrap and cover with a lid or seal with more cling wrap. Place it in the refrigerator for 48 hours. Do not turn the salmon during this time.

  5. Rinse: After 48 hours, unwrap the salmon and rinse off the beetroot mixture, then pat it dry.

  6. Recommended – rest overnight: If you can, place the washed and dried salmon in an airtight container and refrigerate it overnight. This extra time allows the salt to distribute more evenly throughout the salmon.

how to serve Beetroot Cured Salmon

To serve, slice the cured salmon thinly on the diagonal. You can present it with dollops of sour cream mixed with horseradish, sprinkles of fresh dill, and thin cucumber slices. Serve it on slices of dark rye bread or with crackers. A garnish of capers and lemon wedges adds a nice touch.

how to store Beetroot Cured Salmon

Store any leftover cured salmon in an airtight container in the refrigerator. It’s best consumed within a week for optimal freshness, but can keep for up to two weeks if tightly sealed.

tips to make Beetroot Cured Salmon

  • Make sure to use fresh, high-quality salmon for the best flavor and texture.
  • If you can, wear gloves when handling beetroot to avoid staining your hands.
  • Feel free to adjust the herbs and spices in the cure according to your taste preferences.
  • Experiment with different types of bread or crackers for serving.

variation

You can add different flavors to the cure, such as adding citrus zest or other spices like fennel for a unique twist. Additionally, you can mix different types of fish for a varied platter.

FAQs

1. Can I use smoked salmon instead of fresh salmon?
While it’s best to use fresh salmon, you can use smoked salmon if you prefer. The curing time would be shorter, and the flavors would be different.

2. Is it safe to eat raw salmon?
Yes, as long as the salmon is fresh and handled properly, eating raw salmon is generally safe. Ensure it’s of sushi-grade quality.

3. How can I make this dish ahead of time?
You can prepare the beetroot cure and marinate the salmon a couple of days in advance. Store it tightly wrapped in the refrigerator until you are ready to serve.