Salmon Cured in Beetroot and Horseradish (Gravlax)

  • Difficulty: Medium
  • 15 minutes
  • 6 servings
Salmon Cured in Beetroot and Horseradish (Gravlax)

Aside from the 36 hours needed to cure the salmon, this dish should only take 15 minutes of your time tops. But it’ll so much worth the wait. Let’s build on the traditional gravlax curing mixture of salt, sugar, and dill by tossing juicy beetroot and spiking the whole thing with horseradish, lemon, and vodka. The oily salmon meat will wonderfully borrow these flavors.

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)

  1. 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.
  2. 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.
  3. Remove from the fridge and scrape off the coating. Cut the fillet into thin slices. Serve with soy sauce and lemon.

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