Beetroot Cured Salmon (Gravlax) Recipe

If you’re looking to impress your guests with something both visually stunning and deliciously fresh, look no further than Beetroot Cured Salmon (Gravlax). This vibrant Nordic classic transforms simple salmon into a gorgeous purple-hued delicacy, bursting with flavors from earthy beetroot, fragrant dill, and a perfectly balanced cured finish. It’s a dish that’s as rewarding to make as it is to eat, ideal for special occasions or whenever you want to elevate your appetizer game effortlessly.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in crafting the unique taste, texture, and vibrant color of the Beetroot Cured Salmon (Gravlax). From the sweetness of sugar to the aromatic spices, each component combines to create a perfectly balanced cure.

• 400g fresh beetroot, grated: Adds a gorgeous purple hue and subtle earthy sweetness; peeling beforehand and wearing gloves is recommended.
• 2 tsp white peppercorn whole: Offers gentle heat and a nuanced spiciness that complements the salmon without overpowering it.
• 2 tsp coriander seeds: Adds a citrusy, warm flavor that brightens the cure.
• 1 lemon, zested: Provides fresh citrus notes that lift the dish’s flavors beautifully.
• 1 cup (210g) granulated sugar: Balances the saltiness and aids in drawing moisture from the salmon during curing.
• 1 cup (270g) rock salt: Essential for extracting moisture and creating the perfect cured texture; avoid fine salt to prevent over-salting.
• 1 bunch fresh dill, roughly chopped: Infuses a classic herbaceous aroma that is iconic in gravlax preparations.
• 1 kg salmon fillet (skin on or off): Look for fresh, sushi-grade quality for the best texture and flavor.
• To serve items: Toasted bread, cream cheese, thinly sliced red onion, cucumber ribbons, crackers, capers, extra chopped dill, and pumpernickel bread all make excellent accompaniments.

How to Make Beetroot Cured Salmon (Gravlax)

Step 1: Prepare the Curing Mixture

Start by combining the grated beetroot, crushed white peppercorns, coriander seeds, lemon zest, granulated sugar, rock salt, and fresh dill in a large bowl. Using a metal spoon, mix everything thoroughly to ensure the curing blend is well integrated and ready to evenly coat your salmon.

Step 2: Set up the Salmon for Curing

Line a baking dish with two layers of plastic wrap, leaving plenty of overhang on the sides. Spread half of the beetroot curing mixture evenly on the plastic wrap. Lay the salmon fillet on top, skin side up if it has skin. Then add the remaining beetroot mixture over the salmon, ensuring it is completely covered for an even cure.

Step 3: Cure and Weigh Down

Wrap the salmon tightly with the plastic overhang. Place a flat, heavy object on top, such as a cutting board, and add cans or weights over it to keep pressure on the fish. This pressure helps the salt and sugar draw moisture out of the salmon, allowing the flavors to penetrate deeply. Refrigerate for 2 to 3 days for a full cure.

Step 4: Rinse and Slice

Once curing is complete, unwrap the salmon and rinse gently under cold water to remove the beetroot mixture. Pat it dry with paper towels carefully to preserve the texture. Using a very sharp knife, slice the salmon thinly into delicate ribbons that will melt in your mouth.

How to Serve Beetroot Cured Salmon (Gravlax)

Garnishes

Enhance the flavor and presentation of your Beetroot Cured Salmon (Gravlax) with classic garnishes like thinly sliced red onions, fresh dill sprigs, vibrant cucumber ribbons, and briny capers. These add a wonderful contrast in texture and a burst of freshness with every bite.

Side Dishes

Serve alongside toasted baguette slices or pumpernickel bread spread with creamy, softened cream cheese. Crackers also work beautifully when you want a crunchier bite. These sides provide the perfect base to carry the silky salmon while complementing its flavors without overpowering them.

Creative Ways to Present

For a stunning appetizer platter, layer the Beetroot Cured Salmon (Gravlax) ribbons with cucumber ribbons and red onion in small canapés or atop individual rye toasts. Drizzle a little lemon juice and sprinkle extra chopped dill for that final elegant touch. You could even roll thin ribbons of salmon with cream cheese and dill inside for delightful salmon pinwheels.

Make Ahead and Storage

Storing Leftovers

After curing, your salmon can be stored in an airtight container in the refrigerator. Lightly cured salmon lasts up to 36 hours, medium cured for 2 to 3 days, and a full 3-day cured salmon stays fresh for up to 5 days. Keep it chilled tightly wrapped to preserve delicate flavors and texture.

Freezing

If you want to keep your Beetroot Cured Salmon (Gravlax) longer, it freezes well. Wrap it securely in plastic wrap and place it in an airtight container or freezer bag. Frozen gravlax can last for up to three months without losing its flavor or texture, making it perfect to prepare in advance for special occasions.

Reheating

Cured salmon is typically served cold or at room temperature, so reheating is not necessary or recommended as it can affect the texture and delicate flavors. Instead, allow the salmon to come to room temperature naturally before serving to enjoy the full taste experience.

FAQs

Can I use frozen salmon for Beetroot Cured Salmon (Gravlax)?

Yes, you can use frozen salmon as long as it was flash-frozen and of sushi-grade quality. It’s important to thaw it completely and keep it cold before starting the curing process to ensure safety and optimal texture.

What if I don’t have rock salt? Can I use regular table salt?

Rock salt is recommended because its larger crystals draw moisture out more effectively without over-salting. Using fine table salt can result in an overly salty gravlax, so it’s best to stick with rock salt or kosher salt for this recipe.

How long should I cure the salmon for if I want a lighter flavor?

For a lighter, softer cure, aim for about 36 hours. This shorter curing time gives the salmon a more delicate flavor and slightly softer texture compared to the fuller cure of 2-3 days.

Is the beetroot essential in this recipe?

The beetroot is optional but highly recommended as it adds a beautiful purple color and a subtle earthiness that enhances the overall dish. If you prefer a more traditional gravlax, you can skip the beetroot, but you’ll miss out on that gorgeous tint and unique flavor.

How thinly should I slice the cured salmon?

Use a very sharp knife to slice the salmon as thin as possible, ideally almost translucent. Thin slices let the flavors shine while offering the silky texture that makes gravlax so delightful.

Final Thoughts

Making Beetroot Cured Salmon (Gravlax) is such a joyful kitchen project that results in a show-stopping dish. Its vibrant color and complex, fresh flavors always spark conversation and delight at the table. Once you try this recipe, it’s likely to become a treasured go-to for special gatherings, bringing a little Nordic magic to your kitchen that’s both delicious and impressive.