Beetroot Cured Gravlax

Name: Beetroot Cured Gravlax
Cook time: 20 min
Total time: 20 min
Cuisine: European
Ingredients: salmon fillet, skin on — 1 kg; beets — 1 pcs; sea salt — 160 g; sugar — 60 g; dill — 20 g; lemon zest — 1 tsp; vodka — 50 ml

20 minutes

Easy

Curing your own gravlax is easier than you think! This recipe for salmon with beetroot and lemon zest is incredibly simple – just 10 minutes of prep, and the rest is passive time in the fridge while it cures to perfection. The beetroot adds a gorgeous colour and subtle sweetness, while the lemon zest provides a bright, fresh counterpoint.

Use salmon or easily substitute with other red fish like trout, pink salmon, chum salmon, or coho salmon. Delicious homemade cured fish awaits!

Snacks & Appetizers European cuisine

29.08.2020

Ingredients for 1 kilo of fish:

Base

salmon fillet, skin on
1 kg
beets
1 pcs
sea salt
160 g
sugar
60 g
dill
20 g
lemon zest
1 tsp
vodka
50 ml

Recipe:

Put all ingredients, except fish and vodka, in a food-processor bowl.

Grind to a paste.

Place some of the marinade in the bottom of the container. Place the fillets on top, skin side down. Place the rest of the marinade on top and spread evenly. Pour vodka on top.

Cover with plastic wrap, put the load on top.

Refrigerate for one day. Then remove the load and turn the fish over. Leave in the refrigerator for a few more hours.

Remove the salmon from the marinade and rinse with cold water. Pat dry with paper towels.

Gravlax is ready.

Bon Appetit!

This Beetroot Cured Gravlax recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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