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
Scale
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.
