Beet Gravlax
Delightfully vibrant and refined, Beet Gravlax is a stunning twist on classic cured salmon that combines earthy sweetness with bold, aromatic flavors. Fresh salmon fillet is encased in a colorful blend of grated beet, coarse sea salt, granulated sugar, fresh dill, lemon zest, and a splash of vodka, creating a visually striking and flavorful masterpiece. Perfectly cured over 48 hours in your refrigerator, the salmon transforms into tender slices, infused with tangy, herbal accents and kissed by the natural hues of beet. Ideal for elegant appetizers or brunch spreads, Beet Gravlax pairs beautifully with rye bread, cream cheese, capers, or sprigs of fresh dill. This make-ahead recipe is a showstopper that’s simple yet sophisticated, and perfect for impressing guests or indulging in gourmet flavors at home. Keywords: Beet Gravlax, cured salmon, homemade gravlax, beet-cured salmon, Scandinavian recipes, elegant appetizers, gourmet salmon recipes.
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Recipe Information
Ingredients
- 1 pound fresh salmon fillet with skin on
- 1 medium raw beet, peeled and grated
- 0.5 cup coarse sea salt
- 0.25 cup granulated sugar
- 0.5 cup fresh dill, coarsely chopped
- 1 teaspoon lemon zest
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vodka
Instructions
Clean the salmon fillet by removing any pin bones with tweezers. Rinse the salmon under cold water and pat dry with paper towels.
In a bowl, combine the grated beet, coarse sea salt, granulated sugar, chopped dill, lemon zest, black pepper, and vodka. Mix the ingredients thoroughly to form a curing mixture.
Lay a large piece of plastic wrap on a flat surface and place about half of the curing mixture onto it, spreading evenly in the shape of the salmon fillet.
Place the salmon skin-side down on the curing mixture. Cover the salmon evenly with the remaining mixture, pressing it gently onto the fish.
Wrap the salmon tightly in the plastic wrap, ensuring it is completely sealed. Place it in a shallow dish to catch any liquid that might seep out during curing.
Refrigerate the salmon for 48 hours. Every 12 hours, flip the fish over to ensure even curing.
After 48 hours, remove the salmon from the refrigerator, unwrap, and rinse off the curing mixture under cold running water. Pat it dry completely using paper towels.
Using a sharp knife, thinly slice the beet gravlax at a 45-degree angle, serving it as is or with your choice of accompaniments such as rye bread, cream cheese, capers, or dill.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 46472 mg | 2021% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 63.6 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 59.6 mcg | 298% | |
| Calcium | 349 mg | 27% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3254 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
