Introduction: Home Beet-Cured Salmon

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About: Hello, my name is Auroris. Every day we have the opportunity to learn new things, to rethink tired processes, and to improve the way we work.

Hi, friends!

I am happy to share with you how to make a Home Beet-Cured Salmon (Scandinavian gravadlax or gravlax)

This may sound like a dish that requires a lot of work, but you only need about 15 minutes prep job and 2 days of patience. But it’s worth the wait.

Let's start!

Step 1: INGREDIENTS

  • 500 g boneless Salmon fillet, skin-on
  • 3 medium Beets
  • 4 tablespoon Salt
  • 3 tablespoon Sugar
  • 1 tablespoon Coarse Grind Pepper Mix (with coriander)

Step 2: THE BEETROOT CURE

Scrub the beets, make sure to remove all the dirt.

Grate the beets coarsely. I used the large holes of a box grater.

Add sugar, salt, and pepper and mix the ingredients using a fork.

You can mix Whole Black Pepper with Coreander Seads and grind in a mortar, but use only a few twisting.

TIP: Pop on some gloves to prevent stained fingers.

Step 3: LAYERS

Place a layer of the cure on the bottom of a tray.

Than place salmon, skin side down, and cover with remaining mixture all over it so that the fillet is completly covered.

Place a plate or chopping board on top and weigh it down with jars or cans (i use a bottle of Disaronno).

Put in the fridge and leave the fish to cure for 48 hours.

Step 4: AFTER 2 DAYS

When the salmon is ready, scrape the cure off and rinse the remaining cure away under cold running water.

Than pat the fish dry with a kitchen paper.

Unsliced gravadlax tightly wrap in clingfilm and kept in the fridge for up to 10 days.

Step 5: SERVING

Use a long sharp knife to slice the salmon thinly, stopping just before you get to the skin. You will have a wonderful gradient of purple and orange along the thin slices.

I lay these slices on a plate, with a simple Lettuce salat.
And I also like Cured Salmon Cream Cheese Bruschette mmmmm... Looks pretty, tastes great and really easy appetisers to serve at a dinner party.