Beetroot Cured Salmon (Gin or Vodka, Gravlax)
User Reviews
5
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Prep Time
10 mins
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Curing time (+ optional 24 hours resting)
2 d
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Servings
12 - 16 people
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Calories
136 kcal
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Course
Appetizer
Beetroot Cured Salmon (Gin or Vodka, Gravlax)
Description
Beetroot Cured Salmon (Gin or Vodka, Gravlax) uses a carefully prepared curing blend of diced beetroot, kosher salt, sugar, and choice of gin or vodka with spices like peppercorns, coriander seeds, and caraway or juniper berries, depending on the flavor preference. The salmon, with skin on and trimmed to an even thickness, is covered in this puréed mixture and refrigerated for 48 hours, which infuses it with color and flavor while preserving texture.
The final product has a firm but tender texture, a bright pink color from the beetroot, and delicate herbal notes from the spirit and spices. The curing process enhances the natural salmon flavor without overwhelming it. Horseradish cream adds a creamy, sharp complement, and pickled cucumber ribbons contribute crunch and acidity.
Beetroot cured salmon is best served thinly sliced on rye bread or crackers with capers, dill, and lemon wedges, making it suitable for festive occasions or refined starters. Keeping the salmon well chilled and evenly sliced ensures an attractive presentation and optimal taste.
Notes highlight the importance of using very fresh salmon, non-iodised kosher or cooking salt, and an even thickness for uniform cure. Resting the fish overnight after rinsing helps redistribute salt for even texture. Alcohol in the cure is optional and may be substituted with water. The dish can be stored refrigerated for several days or frozen if uncured.
Ingredients
Cured Salmon - Base:
- 1kg/ 2 lb salmon skin on (even thickness, already trimmed like this, or 1.5kg/3lb untrimmed, Note 1, single piece, fresh
- 400g/ 14 oz beetroot raw), peeled and diced in 1cm / 0.5" cubes (500g/1 lb weight pre-peeling, aka beet
- 1 cup kosher salt NOT iodised and NOT table salt, Note 2, or cooking salt
- 2/3 cup white sugar
Vodka cure flavourings (Option 1):
- 4 tsp caraway seeds , whole
- 4 tsp white peppercorn , whole
- 4 tsp coriander seeds , whole
- 5 1/2 tbsp vodka (OK to omit, Note 5)
Gin Cure Flavourings (Option 2):
- 4 tsp black peppercorns , whole
- 4 tsp juniper berries , whole
- 4 tsp coriander seeds , whole
- 5 1/2 tbsp gin (OK to omit, Note 5)
Horseradish cream (for serving, Note 6 options):
- 1 cup sour cream
- 3 tbsp horseradish Note 6, fresh, finely grated
- 1/4 tsp salt
- 1/4 tsp lemon zest
- 1 tsp dill chopped
Cucumber Ribbons, lightly pickled
- 2 cucumber Lebanese not the long English/Telegraph ones
- 2 tbsp red wine vinegar or white wine vinegar
- 1/4 tsp salt
- 2 tsp dill , roughly chopped
For serving:
- rye bread thinly sliced 3mm / ⅛ " (or crackers or other thinly sliced bread, dark
- 1/3 cup capers (some for garnish, some for assembling bites)
- 1/4 cup neutral cooking oil vegetable, canola, generic cooking oil
- dill fresh dill sprigs and lemon wedges or slices
- lemon fresh dill sprigs and lemon wedges or slices
Instructions
- Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – about 15 seconds on high, scraping down the sides as needed.
- Line container: Use a container into which the salmon fits snugly, but flat (Note 3). Line with two large pieces of cling wrap, overlapping one horizontally and one vertically, like a cross (so it will wrap salmon completely).
- Place salmon in beetroot: Spread beetroot mixture on the cling wrap inside the container. Lay salmon on top, flesh side down. Press down lightly but not too firm – flesh should be fully in contact with beetroot, not base of container.
- 48-hour cure: Wrap up securely with the cling wrap, cover with lid (or seal container with more cling wrap). Refrigerate 48 hours (do not turn).
- Rinse: Unwrap salmon, rinse off beetroot mixture, then pat dry.
- Recommended – rest overnight: If time permits, place washed and dried salmon in an airtight container and refrigerate overnight. This allows the salt to redistribute more evenly throughout the salmon. (Note 4)
Serving:
- Horseradish cream: Mix ingredients together until smooth.
- Cucumber Ribbons: Use a potato peeler to make long thing ribbons lengthwise down the cucumber. Toss with vinegar and salt, set aside for 10 minutes. Drain liquid, toss with dill, transfer to serving dish.
- Fried crispy capers: Heat oil in a small pan to 190°C/375°F. Fry capers for 30 sec/1 min until crisp. Drain on paper towels and cool.
- Crispy bread: Brush bread lightly on each side with olive oil, then bake in a 180°C/350°F oven for 8 minutes, turning halfway, until crisp.
- Plating: Place uncut salmon on a serving platter (one you can cut on). Scatter salmon with crispy capers and fresh dill. Place crispy bread and horseradish cream on the side, along with fresh lemon if using.
- To serve: Cut thin slices down to the skin (but not through it). Pivot the knife blade so it's almost parallel to the skin and cut the each slice carefully away from the skin (you cannot eat the skin). Smear crispy bread with horseradish cream, top with salmon, a few capers, and sprig of fresh dill. Devour!
Notes
- Use very fresh, sashimi-grade salmon with skin on for ease of slicing and best texture.
- Employ non-iodised kosher or cooking salt, not table salt, to avoid excessive saltiness and discoloration.
- Trim the salmon for even thickness to ensure uniform curing and flavor distribution.
- Allow the salmon to rest overnight after rinsing to redistribute salt and improve texture before slicing.
- Alcohol in the cure is optional; omit or replace with water if desired without affecting the curing process.
- Store cured salmon in the refrigerator for up to 4-5 days or freeze uncured fish for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 16 people
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136cal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 1011mg | 42% |
| Potassium | 435mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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