A vibrant and flavorful Scandinavian cured salmon dish, infused with the aromatic botanicals of gin and the earthy sweetness of beetroot, resulting in a stunning ruby-red delicacy.
Gin & Beetroot Gravlax Recipe
A vibrant and flavorful Scandinavian cured salmon dish, infused with the aromatic botanicals of gin and the earthy sweetness of beetroot, resulting in a stunning ruby-red delicacy.
Ingredients
- 300 g salmon side fillet skin-on and deboned
- 2 tbsp gin
- 100 g raw beetroot grated
- 50 g coarse sea salt
- 30 g granulated sugar
- 1 tbsp black peppercorns crushed
- 1 bunch fresh dill roughly chopped
Instructions
- Rinse the salmon fillet under cold water and pat it thoroughly dry with paper towels. Ensure there is no moisture left.
- In a small bowl, combine the grated beetroot, gin, coarse sea salt, granulated sugar, crushed black peppercorns, and chopped fresh dill. Mix well to form a paste.
- Lay a large piece of cling film on a clean surface. Spread about one-third of the cure mixture onto the cling film, roughly the size of the salmon fillet.
- Place the salmon fillet, skin-side down, on top of the cure mixture.
- Spread the remaining two-thirds of the cure mixture evenly over the flesh-side of the salmon, ensuring it's completely covered.
- Wrap the salmon tightly in the cling film, making sure there are no air pockets. Place the wrapped salmon in a shallow dish, deep enough to collect any liquid that seeps out during curing.
- Place a weight on top of the salmon (e.g., a cutting board with cans or a heavy bowl). Refrigerate for 48 hours (2 days), flipping the salmon every 12 hours and draining any accumulated liquid.
- After 48 hours, unwrap the salmon. Gently rinse off the cure mixture under cold running water, ensuring all solids are removed. Pat the gravlax thoroughly dry with paper towels.
- Slice the gravlax very thinly on the diagonal, away from the skin, using a sharp, long knife. Serve immediately or store in the refrigerator.
Notes
For best results, use a high-quality, very fresh salmon fillet, ideally skin-on for easier handling. Ensure even pressure during curing by placing weights on top. The gravlax will keep in the refrigerator for up to 5-7 days. Serve thinly sliced with a dill-mustard sauce, rye bread, or blinis.
