Beetroot Salmon Gravlax
Looking for a show-stopping appetizer that’s as flavourful as it is beautiful? This Beetroot Salmon Gravlax is vibrant, elegant, and surprisingly easy! This cured salmon gets its gorgeous colour from beetroot and a boost of flavour from dill (and a splash of vodka or gin if desired) Serve with horseradish cream for a wow-worthy appetizer!
Ingredients
- 500 g filleted side of salmon skin on
- ½ cup caster sugar
- ½ cup salt
- 1 medium raw beetroot
- ½ bunch dill
- 1-2 tbsp Vodka or Gin (See notes)
Instructions
- Score the skin of the salmon and then lay the fish skin side down in a ceramic dish.
- Peel the beetroot and then roughly chop into quarters. (You may want to wear disposable gloves to avoid staining your fingers.)
- Place the beetroot in a food processor with the sugar, salt, dill, and lemon juice. Blitz until combined into a paste.
- Pour the mixture over the salmon, ensuring it’s fully covered. Cover the dish with cling film or beeswax wrap and place in the fridge for 48 hours.
- Turn the salmon halfway through the curing process, around 24 hours in, to ensure even curing and distribution of the seasoning.
- When ready to eat, rinse the salmon under cold water to remove the curing mixture, then slice thinly.
- Serve the gravlax with horseradish cream, capers, onions, and fresh dill.
Notes
- This recipe is easy to scale—just make sure the ratio of sugar and salt to the weight of the fish stays the same, and you’re good to go!
- If you have leftovers, store the gravlax in an airtight container in the fridge. It should stay fresh for up to 4-5 days.
- You can also freeze the gravlax for up to a month. Just make sure to wrap it tightly in plastic wrap or place it in a freezer-safe container before freezing.
- Vodka: Vodka is pretty neutral, so it won’t overpower the flavour of the gravlax. If you’re using a flavoured vodka, like a herbal one, it might add a subtle herbal touch, but regular vodka just helps cure the fish without adding much taste.
- Gin: Gin has more flavour because of its botanicals like juniper berries and herbs. It can add a slightly sweeter, more aromatic taste to the gravlax, giving it a unique twist.
- Both spirits help cure the salmon, with vodka being neutral and gin adding a bit more herbal or floral flavour.
- Curing Time Flexibility: The longer you let the salmon cure (up to 48 hours), the firmer and more flavorful it will become. However, after 24 hours, the salmon will still be delicious, and the texture will be slightly softer.
- Thin Slicing: When slicing the gravlax, try to cut thin slices at an angle to get the perfect texture. A sharp knife will make this easier.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
