Cured Salmon Beetroot Gravlax
Recipes
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2 minute read
This vibrant cured salmon recipe is as beautiful as it is delicious!
by Allison Hepworth
Get creative with your upcoming brunch, lunch or dinner plans with this vibrant cured salmon recipe! Slowly cured in a mix of beetroot, salt, sugar, and herbs, it works beautifully as an appetizer, on a charcuterie board or on a bagel.
Ingredients
- 7 oz / 200g fresh beetroot, grated
- 1 tsp black peppercorn, whole
- 1 tsp coriander seeds
- 1/2 lemon, zested
- 1/2 cup / 105 g granulated sugar
- 1/2 cup / 135 g rock salt
- 1/2 cup fresh dill, roughly chopped
- Skipper Otto Chinook salmon portioned fillet (larger piece approx. 1.3 lb)
Serving Suggestions
- Toasted baguette
- Crackers of choice
- Cream cheese
- Capers
- Pickled red onion, thinly sliced
- Cucumbers, ribboned
- Extra dill to sprinkle, chopped
Directions
- In a mortar and pestle, lightly crush the peppercorns and coriander seeds. In a bowl, add the grated beetroot, crushed peppercorns and coriander seeds, dill, lemon zest, white sugar and rock salt. Use a metal spoon to mix.
- Line a baking dish with two layers of plastic wrap ensuring plenty of overhang on the sides. Place 1/2 of the beetroot mixture on the plastic wrap and spread to roughly the size of your salmon fillet. Top with the salmon, skin side up. Cover the salmon with the remaining beetroot mixture and spread evenly. Wrap tightly using the plastic wrap overhang.
- Place a smaller flat tray or plate on the fish and weigh it down with heavy cans or jars. This will help the sugar and salt draw out moisture from the salmon. Cure for around 2 days in the fridge.
- Once cured, unwrap the salmon and scrape away the excess beetroot mixture. Run under a tap with cold water to wash away the remnants. Pat dry with paper towels.
- Use a very sharp knife to slice the salmon into thin ribbons.
Notes
- We found chinook salmon works well in this recipe as it is thicker than other salmon fillets. If using a different, smaller species - such as sockeye, coho or pink salmon - we'd suggest reducing the curing time.
- Wanting to try this recipe with a full side of salmon? Doubling the recipe should yield a suitable amount of curing mixture.