Ingredients Needed for Salmon Cured in Beetroot and Horseradish (Gravlax) 1 medium beetroot, cubed
1 cup fresh dill
2 tablespoons of salt
2 tablespoons of brown sugar
1 fluid ounce vodka
1 tablespoon horseradish, shredded
1 teaspoon lemon zest
1 ¼ pounds of salmon fillet
How to Cook Salmon Cured in Beetroot and Horseradish (Gravlax)
- Add the beetroot, dill, salt, brown sugar, and vodka to a blender. Blend until smooth. Add the horseradish and lemon zest. Mix more using a teaspoon. Set aside.
- Place the salmon fillet on a fish serving platter. Coat it with the beetroot – horseradish mixture, cover with plastic wrap and refrigerate for 36 hours.
- Remove from the fridge and scrape off the coating. Cut the fillet into thin slices. Serve with soy sauce and lemon.