Easy Beetroot Gravlax Recipe
A vibrant and flavorful homemade gravlax, this recipe transforms sashimi-grade salmon into a stunning appetizer using fresh beetroot, sugar, and salt. Perfect for entertaining or a special treat, it offers a delicate balance of sweet, salty, and earthy notes.
Ingredients
- 500 g sashimi-grade salmon fillet skin on
- 100 g fresh beetroot peeled and finely chopped or grated
- 50 g granulated sugar
- 50 g coarse sea salt
- 1 tbsp fresh dill chopped (optional)
- 1 tsp black peppercorns crushed (optional)
Instructions
- Pat the salmon fillet dry thoroughly with paper towels. Remove any remaining pin bones.
- In a bowl, combine the finely chopped beetroot, sugar, coarse sea salt, and optional fresh dill and crushed peppercorns. Mix well until everything is evenly distributed.
- Spread half of the beetroot mixture evenly over the bottom of a non-reactive dish or a large vacuum seal bag.
- Place the salmon fillet, skin-side down, on top of the beetroot mixture.
- Cover the salmon completely with the remaining beetroot mixture, pressing it gently to adhere.
- If using a dish, cover tightly with plastic wrap. If using a vacuum bag, vacuum seal it. Place the salmon in the refrigerator.
- Cure for 48 to 72 hours, flipping the salmon every 12-24 hours. A significant amount of liquid will be drawn out. For a firmer texture, cure longer.
- After curing, remove the salmon from the mixture. Rinse it gently under cold water to remove all beetroot and curing ingredients. Pat very dry.
- Slice the gravlax thinly on the diagonal, away from the skin, using a sharp knife. Serve immediately or store in the refrigerator for up to 3-4 days.
Notes
Ensure salmon is sashimi-grade for safety. Adjust curing time for desired texture (48-72 hours). Serve thinly sliced with rye bread, dill, cream cheese, or a mustard-dill sauce. Gravlax can be stored in the refrigerator for up to 3-4 days, or frozen for up to 2 weeks.