Go Back

Beetroot Cured Salmon (Gin or Vodka Gravlax)

Silky salmon cured with beetroot, herbs, and gin or vodka for a vibrant, elegant gravlax perfect for entertaining.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 days
Servings: 8 slices
Course: Appetizer, Snack
Cuisine: Nordic, Scandinavian
Calories: 180

Ingredients
  

Cured Salmon
  • 1 kg fresh salmon fillet skin-on, sashimi-grade
  • 2 cups raw beetroot finely grated
  • 0.5 cup coarse sea salt
  • 0.5 cup granulated sugar
  • 1 tbsp black pepper cracked
  • 1 tbsp citrus zest lemon or orange
  • 0.25 cup fresh dill chopped
  • 3 tbsp gin or vodka optional

Equipment

  • Sharp knife
  • Mixing bowl
  • Plastic wrap
  • Tray or baking dish

Method
 

  1. Remove pin bones from salmon and pat dry thoroughly.
  2. Mix beetroot, salt, sugar, pepper, citrus zest, dill, and alcohol in a bowl.
  3. Spread half the cure on plastic wrap and place salmon skin-side down.
  4. Cover salmon with remaining cure and wrap tightly.
  5. Refrigerate under light weight for 36–48 hours, flipping once.
  6. Rinse cure off salmon, pat dry, and slice thinly to serve.

Notes

Use the freshest salmon possible and slice just before serving for best texture.