Intro: Home Beet-Cured Salmon
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.
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.