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Beetroot Cured Salmon (Gravlax Style)

A vibrant Scandinavian-style salmon cured with beetroot, dill, salt, and sugar for a silky, elegant appetizer.
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Prep Time 20 minutes
Curing Time 2 days
Total Time 2 days
Servings: 8 servings
Course: Appetizer
Cuisine: Scandinavian
Calories: 180

Ingredients
  

Salmon Cure
  • 2 lb salmon fillet skin on, pin bones removed
  • 2 raw beets peeled and grated
  • 0.5 cup coarse sea salt
  • 0.5 cup granulated sugar
  • 1 tbsp cracked black pepper
  • 1 lemon zest from 1 lemon
  • 1 bunch fresh dill roughly chopped
  • 1 tbsp gin optional

Equipment

  • Mixing bowls
  • Baking tray
  • Plastic Wrap
  • Sharp knife

Method
 

  1. Pat salmon dry and remove pin bones if needed.
  2. Mix grated beetroot, salt, sugar, pepper, lemon zest, dill, and gin.
  3. Spread half of cure on plastic wrap over tray.
  4. Place salmon skin-side down and cover with remaining cure.
  5. Wrap tightly and weigh down with board and cans.
  6. Refrigerate 36–48 hours, flipping halfway.
  7. Rinse off cure, pat dry, and slice thinly.
  8. Serve chilled or store refrigerated up to 5 days.

Notes

Use sushi-grade or previously frozen salmon for safety. Slice thinly with a sharp knife.