Fresh salmon is cured with a blend of salt, sugar, dill and spices to create a texture similar to smoked salmon with a hint of sweet and earthy flavor. It's a twist on classic gravlax that can be made with or without vodka or gin. It's ideal for a brunch table, for sandwiches, as an appetizer or light lunch with a salad.
Easy appetizer
This beetroot-cured salmon is like milder version of smoked salmon or classic homemade gravlax, with a distinct pink color due to the beets added to the cure mix.
The salt in the curing process preserves the fish, while the beets add a subtle sweetness and earthy flavor. It'll still taste like salmon but with a slight rustic saltiness. And amazing color!
The best part of making this fish recipe at home is that it allows you to tailor it to your preferences. So experiment with different herbs, spices, and curing times, and create the best version for you.
Use vodka or gin:
This is a common ingredient and adds a fresh, herby, and slightly spicy flavor that's not alcoholic. Juniper berries are often added to the beet mixture, especially if using gin.
Uses for beet gravlax
- Sandwiches: Add it to a bagel with cream cheese or on rye bread with pickled cucumbers and cream cheese.
- Appetizer: served as part of an elegant charcuterie board with tartar sauce or seasoned sour cream with lemon zest, rye or lavash crackers.
- Toast or blini (mini pancakes): Serve it with a slather of horseradish cream cheese and some dill. The color and flavor will draw attention and intrigue guests.
- Salads: Add it to a simple green salad, a potato and radish salad with mustard sauce, or a cucumber salad.
FAQ
Although it's traditionally made with fresh salmon fillet, you can use different types, such as wild-caught or farm-raised, depending on your preference.
I don't recommend it, as freezing can alter the texture of the fish. If still using it, ensure it's thoroughly thawed before curing.
No, throw it away after the salmon is cured. It absorbs moisture from the salmon during the curing process and is unsuitable for other preparations. Prepare a fresh curing mixture for each batch.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Fresh salmon fillet: I use skinless (it's easier to cut), but you can leave the skin on. It should always be boneless.
- Rock salt: a very coarse salt.
- Dill: fresh is always our first choice, but don't refrain from making this gravlax recipe because you only have dried dill.
- Pepper: I use crushed white peppercorns, but you can use black or a mix. You can use ground pepper which is more readily available.
- Vodka or gin: an optional ingredient for a more grown-up version of this recipe.
Steps to beet-cure salmon
The most complicated part is waiting two days for it to fully cure and be ripe for consumption.
Unlike traditional gravlax, this version does not need to be weighed down before refrigerating it.
- Process the ingredients for the curing mixture together. I like a food processor or an immersion blender, but you can use a regular blender.
- Line the container with plastic wrap, place the piece of salmon, and wrap it well with the excess film. It needs 2 days in the refrigerator before it can be eaten, so plan accordingly.
Serving beet gravlax
Slice it thinly at a slight angle to get elegant, delicate slices. Use a sharp kitchen knife (it is important that the cut is clean and not serrated) and cut against the grain for the best results. I personally like a more rustic and thicker cut, but you can cut it very thin like smoked salmon. It's your choice.
What pairs well with this recipe?
Traditional extras include mustard sauce, dill sauce, tartar sauce, cream cheese, capers, red onion, thinly sliced rye bread, crackers and bagels. Use it as you would smoked salmon from the store.
Storage
- Refrigerate immediately after wiping off the excess curing mixture and wrap it tightly in plastic wrap. This is a cured fish that should be stored at a cold temperature at all times to prevent decay.
- Use airtight containers: If you prefer, transfer the gravlax to an airtight container instead of using plastic wrap. Ensure the container is large enough to accommodate the piece of fish without bending or folding it, which can affect the texture. I like glass containers as the smell and color don't transfer.
- Slice before or after storage: It's your choice. Slicing before storing allows for easy serving, but wrap individual slices tightly to prevent drying. You can slice thin portions as needed if you store the whole piece.
Kitchen notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the equipment, and enough workspace. This will make the process so much easier.
- Choose fresh, high-quality salmon: Start with fresh, high-quality salmon. Look for wild-caught salmon with a firm texture and vibrant color. It's essential to use the best possible salmon for optimal flavor and texture.
- Properly mix the curing mixture: The curing mixture consists of salt, sugar, and fresh dill, which helps preserve and flavor the salmon. Ensure the salt and sugar are thoroughly mixed to create a balanced curing mixture. You can also add other spices, like fennel or caraway seeds, which have a peppery anise flavor.
- Evenly coat the salmon: Make sure to evenly coat both sides of the salmon fillet with the curing mixture. Pay extra attention to the thicker parts of the fillet to ensure uniform curing. A zip-top bag or a shallow dish can be used to contain the salmon and curing mixture. Wrap the salmon tightly with plastic wrap to prevent air from reaching it.
- Use the right amount of pressure: Apply gentle pressure to the salmon while curing. Placing a weight on top helps evenly distribute the curing mixture and ensures the salmon is properly pressed. This can be done by placing a plate or another flat object on top of the wrapped salmon and adding a weight (such as a can or jar) on the plate to press down evenly.
- Slice thinly and serve properly: When ready to serve, use a sharp knife to slice the gravlax thinly at a slight angle. This will create beautiful, delicate slices. Serve the gravlax on a platter with traditional accompaniments such as mustard sauce, dill, capers, and thinly sliced bread or crackers.
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Beet Cured Salmon (with or without alcohol)
Ingredients
- 1 cup grated raw beets
- 3 tablespoon rock salt
- ¼ cup sugar
- 2 teaspoons horseradish
- 1 teaspoon crushed coriander pods
- ⅓ teaspoon crushed white peppercorns
- 1 tablespoon packed fresh dill, or ½ teaspoon dried dill
- ¼ cup vodka or gin, optional
- 1 teaspoon juniper berries, if using alcohol
- 1 pound whole salmon fillet, with skin and boneless
Instructions
- Place 1 cup grated raw beets, 3 tablespoon rock salt, ¼ cup sugar, 2 teaspoons horseradish, 1 teaspoon crushed coriander pods, ⅓ teaspoon crushed white peppercorns, 1 tablespoon packed fresh dill, ¼ cup vodka or gin (if using) and 1 teaspoon juniper berries (if using) into a blender jar or a bowl if using an immersion blender (my choice). Process until the mixture is smooth and even-colored.
- Cover a food container or shallow bowl of suitable size with plastic wrap with enough overhang to fold and wrap it completely later. Transfer the beet mixture and smooth it out.
- Wash and dry 1 pound whole salmon fillet. Place it, skin side up, on the beet mixture and press down so that all of the salmon flesh is in contact with the beets. Close the plastic wrap over the salmon and refrigerate for 48 hours.
- After two days, take out the salmon from the fridge, remove the wrap and beetroot mixture and carefully wash the fish under tap water. Dry it carefully with paper towels.
- Slice thinly and serve with lemon wedges, chopped dill, sour cream and rye bread or crackers. Use it for salmon bagels and open-faced sandwiches.
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