Home Beet-Cured Salmon

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.

Comments

[Noëlla Sofia]

I made it once last year and everyone loved it!
I am preparing to make 2 starting tomorrow and I’ll be sharing this delicious treat w my daughter!
Thank you so much for this great recipe!

[Auroris]

Pleased to hear😉
This is also my recipe for special occasions.
I prefer to make the classic Bites: Salmon+Cucumber+Cream Cheese+Dill or Salmon Carpaccio😋😋👌

[Alex in NZ]

Not an "I made it" so much as "I passed the recipe on to a friend and he made it."

Thank you so much for such an awesome recipe. Thin slices of the cured salmon on rounds of bread with slices of cucumber. Not a very good photograph, but they didn't hang around long enough to set up a better one.

This was such a delicious nibble, and everyone who tasted it loved it. Thank you :-)

[thepoisonivy]

This is beautiful and also very tasty, I'm sure! Thank you!

[Auroris]

Thank you too! :)

[iminthebathroom]

This looks great. Curious what kind of salmon did you use? Here on the NorthWest of Canada we have Coho, Spring and Sockeye of course to name a few. Perhaps being from Scandinavia you are using Atlantic salmon or a land locked variety. I will certainly try this

[Auroris]

Unfortunately, I'm not from Scandinavia. I live in Andorra, you are right, here I usually buy Atlantic salmon. For this recipe i asked for sushi-grade salmon, marked as Eco.

I Can only envy the diversity you have in Canada)))

[GriffB]

Looks delicious. So party at your place? Who's bringing the akavit?

[Auroris]

ooh...

I didn't had the opportunity to try this “water of life”)))

[erwin]

I have tried different recipes for lox. In the end I liked them all. Yours is new to me and sounds great. I will definitely give it a whirl! Thank you for taking the time posting.

[Auroris]

That’s great to hear ;)