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Beetroot Cured Salmon (Gin or Vodka Gravlax)

A stunning Scandinavian-inspired cured salmon with beetroot, citrus, dill and optional gin or vodka for a flavorful, elegant appetizer.
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Prep Time 20 minutes
Total Time 2 days
Servings: 6 servings
Course: Appetizer, Brunch
Cuisine: Scandinavian, Seafood
Calories: 210

Ingredients
  

Main Ingredients
  • 2 lb fresh salmon fillet skin-on, pin bones removed
  • 1 cup kosher salt
  • 1 cup granulated sugar
  • 1 cup raw beetroot peeled and grated
  • 1 tbsp lemon zest from about 1 lemon
  • 1 tbsp orange zest from about 1 orange
  • 2-3 tbsp fresh dill finely chopped
  • 2 tbsp gin or vodka optional
  • 1 tsp black pepper freshly ground
  • 1 tbsp coriander seeds lightly crushed, optional

Equipment

  • Mixing bowls
  • Baking dish or tray
  • Grater
  • Sharp knife

Method
 

  1. In a medium bowl, combine kosher salt, sugar, grated beetroot, citrus zest, dill, gin or vodka, black pepper, and coriander seeds.
  2. Pat salmon dry and place skin-side down in a baking dish.
  3. Spread half of the cure mixture on the salmon flesh, then cover with remaining mixture.
  4. Wrap salmon tightly in plastic wrap and place a weight on top; refrigerate for 24–48 hours, flipping halfway through.
  5. Unwrap and rinse off the cure; pat dry and air-dry in refrigerator for 30 minutes.
  6. Slice thinly on a diagonal and serve immediately or refrigerate up to 3 days.

Notes

Longer curing time yields firmer texture; serve with dill mustard sauce or crème fraîche.