“`html
If you love vibrant flavors wrapped in beautiful presentation, you are going to adore this Beetroot Cured Salmon with Gin or Vodka Gravlax Recipe. This stunning dish combines the earthy sweetness of fresh beetroot, the aromatic warmth of juniper and caraway seeds, and the delicate bite of gin or vodka to transform a simple salmon fillet into a show-stopping centerpiece. It’s a fresh, colorful twist on classic gravlax, perfect for celebrations or an elegant everyday treat. The vivid pink hues from the beetroot dye the salmon flesh, while the herbal and citrus notes infuse every bite, making this recipe a sensory delight from start to finish.
Ingredients You’ll Need
The beauty of this Beetroot Cured Salmon with Gin or Vodka Gravlax Recipe lies in its straightforward ingredients that each bring something unique. From the sharpness of horseradish to the aromatic spices, every element plays a crucial role in the final taste, texture, and appearance of the dish.
- Salmon (1kg/2 lb): Use a fresh, single piece of salmon for the best texture and flavor—skin on and pin bones removed for easier slicing later.
- Beetroot (400g/14 oz): Raw and peeled, diced finely to create a vibrant, natural cure that colors the fish beautifully.
- Cooking salt / Kosher salt (1 cup): Essential for the curing process, avoid iodised or table salt.
- White sugar (2/3 cup): Balances the saltiness with a touch of sweetness and helps draw out moisture.
- Caraway seeds (4 tsp): Adds a warm, slightly anise-like aroma to complement the earthiness of beetroot.
- White peppercorns (4 tsp): Mild and fragrant, giving subtle heat without overpowering the delicate fish.
- Coriander seeds (8 tsp total): Split between the cure and the gin/vodka mixture for a citrusy, nutty note.
- Vodka (5 1/2 tbsp): Optional but recommended for its clean, crisp flavor to bring brightness to the cure.
- Black peppercorns (4 tsp): Provides a bolder spice contrast to white peppercorns.
- Juniper berries (4 tsp): Imparts that signature gin-like piney and fruity flavor, crucial if you’re going the gin route.
- Gin (5 1/2 tbsp): Use a good-quality gin for vibrant botanical notes; can be swapped for vodka.
- Sour cream (1 cup): For serving, adds a tangy creaminess that balances the intense flavors of the cured fish.
- Fresh horseradish (3 tbsp): Finely grated, it cuts through the richness with a sharp bite.
- Lemon zest (1/4 tsp) and salt (1/4 tsp): Brighten and season your horseradish cream beautifully.
- Fresh dill (1 tsp chopped and 2 tsp roughly chopped): Classic fresh herb that ties the whole dish together.
- Cucumbers (2 Lebanese): Thinly sliced, they offer crispness and lightness when served alongside.
- Red or white wine vinegar (2 tbsp): Dressed cucumbers get a perfect mild acidity to complement the salmon.
- Dark rye bread: Thinly sliced to about 3mm, ideal for serving the gravlax on bite-sized pieces or open sandwiches.
- Capers (1/3 cup): Adds bursts of briny flavor; some for garnish and some for assembling bites.
- Vegetable or canola oil (1/4 cup): Used to dress fresh dill sprigs or to add a touch of richness when plating.
- Fresh dill sprigs and lemon wedges: Classic garnishes that brighten the dish visually and in flavor.
How to Make Beetroot Cured Salmon with Gin or Vodka Gravlax Recipe
Step 1: Prepare the Beetroot Cure
This first step lays the flavor foundation for the entire recipe. You’ll blitz together the diced beetroot with salt, sugar, and your choice of gin or vodka alongside an aromatic blend of caraway, coriander, white and black peppercorns, and juniper berries. This forms a vivid, fragrant paste that will not only tenderize the salmon but also soak into every inch, transforming it into a masterpiece.
Step 2: Line the Container Properly
Choose a container just big enough to fit your salmon flat. Line it with two large pieces of cling wrap crossed over like a plus sign to ensure you can wrap the salmon fully after spreading the cure. This simple trick keeps your fish immersed in the cure and prevents leaks in the fridge.
Step 3: Spread and Press the Cure on the Salmon
Spoon the beetroot mixture evenly into the lined container, then place the salmon skin-side up onto it. Press gently so the flesh makes full contact with the vibrant cure, but don’t press so hard that it crushes the fillet. This ensures consistent curing and that brilliant pink color.
Step 4: Refrigerate for a 48-Hour Cure
Wrap the salmon tightly in the cling film and place a lid on your container or seal it well. Pop it in the fridge untouched for 48 hours—no flipping or disturbing! This patient wait is crucial to let the flavors develop deeply and the texture to firm up perfectly.
Step 5: Rinse and Dry the Salmon
After curing, gently unwrap the salmon and rinse off all the beetroot mixture under cold running water. Pat it dry completely with paper towels. This step removes excess salt and pigments on the surface but retains the gorgeous pink color inside.
Step 6: Rest Overnight (Recommended)
If you can wait a bit longer, place your rinsed salmon in an airtight container and refrigerate overnight. This resting period allows the salt to equilibrate within the flesh, enhancing flavor balance and silky texture that makes every bite melt in your mouth.
Step 7: Serve and Enjoy
Your salmon is now ready to slice thinly and serve! The vibrant color, herbal fragrance, and delicate texture will wow everyone who tastes it.
How to Serve Beetroot Cured Salmon with Gin or Vodka Gravlax Recipe
Garnishes
The star of the show deserves beautiful garnishes that complement rather than compete. Fresh dill sprigs, lemon wedges, and capers provide freshness and zing to brighten each bite. A dollop of horseradish cream adds the perfect creamy-spicy contrast and rounds out the flavor profile flawlessly.
Side Dishes
Complement this dish with lightly pickled cucumbers tossed with dill and a splash of wine vinegar. The cool crunch and subtle acidity cut through the richness of the salmon beautifully. Thinly sliced dark rye bread or crisp crackers make magnificent vehicles for assembling delicate bites that combine all flavors in each mouthful.
Creative Ways to Present
Try laying thin slices of gravlax atop cucumber rounds with a bit of horseradish cream and a caper for elegant canapés. Alternatively, create an open-faced sandwich on rye bread layered with a smear of sour cream, gravlax, fresh dill, and lemon zest. The bright colors and varied textures will make your presentation unforgettable!
Make Ahead and Storage
Storing Leftovers
Leftover Beetroot Cured Salmon with Gin or Vodka Gravlax Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors deepen even further with a little rest, just keep it well covered to retain moisture and prevent odors from mingling.
Freezing
While fresh cured salmon is best enjoyed within a few days, you can freeze the cured fillet if needed. Wrap tightly in cling wrap and place in a freezer-safe bag. Thaw slowly in the fridge overnight before serving to preserve texture and flavor.
Reheating
This recipe is meant to be eaten cold or at room temperature. Reheating is not recommended as it will alter the delicate cured texture and flavor you’ve worked so hard to achieve.
FAQs
Can I use regular table salt instead of kosher salt?
It’s best to stick with kosher or cooking salt because table salt’s finer grains can over-salt the salmon quickly and make the texture unpleasant. Kosher salt has a coarser grain that cures more evenly.
Is it necessary to use gin or vodka in the cure?
The gin or vodka adds a unique botanical brightness to the cure that complements the beetroot’s earthiness wonderfully. However, you may omit it if preferred; just expect a slightly less complex flavor.
How thin should I slice the salmon for serving?
Slice the cured salmon as thinly as possible—think translucent slices about 2-3mm thick—to showcase its silky texture and vibrant color in every bite.
Can I prepare the gravlax a few days ahead?
Absolutely! The flavors develop and deepen with time, making it an ideal make-ahead dish for entertaining or busy days.
What if I don’t have a food processor for the beetroot cure?
You can finely grate the beetroot and crush the spices by hand, then mix thoroughly with salt, sugar, gin, and vodka. It will take a bit more elbow grease but works just as well.
Final Thoughts
This Beetroot Cured Salmon with Gin or Vodka Gravlax Recipe is one of those dishes that feels luxurious yet surprisingly approachable. Its vivid color and complex flavors make it a standout for any occasion, whether a festive gathering or a special treat for yourself. Give it a try, and I promise it will become a treasured favorite in your culinary repertoire!
“`
Print
Beetroot Cured Salmon with Gin or Vodka Gravlax Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes (curing time 48 hours)
- Total Time: 48 hours and 10 minutes
- Yield: 12 – 16 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Scandinavian
- Diet: Gluten Free
Description
This Beetroot Cured Salmon, also known as Gravlax, is a beautifully vibrant and flavorful dish cured with fresh beetroot, gin or vodka, aromatic spices, and sugar. The beetroot not only adds a striking color but also a subtle earthiness that complements the delicate salmon. Served with a tangy sour cream and horseradish sauce, fresh dill, crisp cucumbers, and rye bread, this Scandinavian-inspired recipe is perfect for entertaining, offering a sophisticated appetizer that’s both visually stunning and delicious.
Ingredients
Salmon Cure
- 1kg (2 lb) single piece of fresh salmon
- 400g (14 oz) beetroot (raw, peeled and diced into 1cm / 0.5″ cubes; approx. 500g/1 lb pre-peeling weight)
- 1 cup cooking kosher salt (NOT iodised or table salt)
- 2/3 cup white sugar
- 4 tsp caraway seeds (whole)
- 4 tsp white peppercorns (whole)
- 4 tsp coriander seeds (whole)
- 4 tsp black peppercorns (whole)
- 4 tsp juniper berries (whole)
- 4 tsp coriander seeds (whole)
- 5 1/2 tbsp vodka (optional)
- 5 1/2 tbsp gin (optional)
Sauce
- 1 cup sour cream
- 3 tbsp fresh horseradish, finely grated
- 1/4 tsp salt
- 1/4 tsp lemon zest
- 1 tsp chopped dill
Accompaniments
- 2 cucumbers (Lebanese cucumbers preferred, not English/Telegraph)
- 2 tbsp red or white wine vinegar
- 1/4 tsp salt
- 2 tsp roughly chopped dill
- Dark rye bread, thinly sliced to 3mm / 1/8″ thickness (or crackers or other thinly sliced bread)
- 1/3 cup capers (some for garnish, some for assembling bites)
- 1/4 cup vegetable or canola oil
- Fresh dill sprigs
- Lemon wedges or slices
Instructions
- Make Beetroot Cure: Place the peeled and diced beetroot, white sugar, kosher salt, and either the gin cure ingredients or vodka cure ingredients (including caraway, white peppercorn, coriander, black peppercorn, juniper berries, coriander seeds, and the respective spirit) into a food processor. Blitz on high for about 15 seconds until the mixture becomes a smooth puree. Scrape down the sides as needed to achieve an even, smoothie-like consistency.
- Line Container: Select a container that fits the salmon snugly but flat so it can be evenly cured. Line the container with two large pieces of cling wrap arranged in a cross – one piece placed horizontally and the other vertically – to ensure the salmon can be completely wrapped.
- Apply Beetroot Mixture: Spread the beetroot puree evenly over the cling wrap inside the container. Lay the fresh salmon on top, flesh side down, ensuring it sits firmly but not pressed too tightly so that it makes full contact with the beetroot mixture without touching the container’s base.
- 48-Hour Cure: Carefully wrap the salmon up securely with the cling wrap so it is fully sealed, then cover the container with a lid or additional cling wrap. Refrigerate the salmon for 48 hours without turning it to allow the cure to deeply penetrate and flavor the fish.
- Rinse Salmon: After curing, unwrap the salmon and rinse off the beetroot mixture thoroughly under cold water. Pat the salmon dry gently with paper towels to remove excess moisture.
- Rest Overnight (Recommended): For best flavor and texture, place the rinsed and dried salmon in an airtight container and refrigerate overnight. This resting period allows the salt to redistribute and mellow throughout the fish.
- Prepare Sauce and Garnishes: Mix sour cream, grated fresh horseradish, salt, lemon zest, and chopped dill to create a refreshing sauce. Slice cucumbers thinly and toss with red or white wine vinegar, salt, and chopped dill. Prepare dark rye bread or crackers, drain capers for garnish, and set out fresh dill sprigs and lemon wedges.
- Serve: Slice the beetroot cured salmon thinly. Assemble bites by layering salmon on rye bread or crackers, topping with cucumber, a dollop of horseradish sauce, capers, fresh dill, and a squeeze of lemon. Enjoy this elegant appetizer chilled.
Notes
- Use kosher or cooking salt that is non-iodised for curing; iodised salt can affect flavor and curing process.
- Either gin or vodka can be used for the cure; both add distinct aromatic flavors but can be omitted if preferred.
- The salmon should fit snugly in the container to ensure even curing but not be overcrowded.
- Allowing the salmon to rest overnight after rinsing helps the salt redistribute evenly, enhancing taste and texture.
- Lebanese cucumbers are preferred for their thin skin and tender seeds, but you can substitute with English cucumbers if needed.
- Use fresh horseradish for a more pungent and vibrant flavor in the sauce; prepared horseradish can be used but may alter taste.
- Dark rye bread provides a traditional and flavorful base but can be substituted with crackers or thinly sliced bread.
