Beet-Cured Salmon Gravlax
A vibrantly colored cured salmon with a sophisticated flavor that elevates any appetizer spread.
20 min
Easy
Nórdica
8 servings
The story behind
The first time I saw salmon with such an intense crimson hue, I couldn't believe the trick was just simple beets. It’s a Nordic technique that feels almost like kitchen alchemy. I love making this for a Sunday brunch; it’s one of those dishes you prep days in advance and then just show off when serving. Paired with some whole-grain toast, a bit of cream cheese, and capers, it becomes the soul of the lunch. It’s a visual feast and tastes like pure freshness!
Instructions
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1Mix the salt, sugar, pepper, dill, and grated beetroot together in a bowl.
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2Place the salmon skin-side down on a large piece of plastic wrap.
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3Cover the flesh of the salmon completely with the beet mixture, pressing down so it sticks.
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4Wrap the fish tightly in the plastic wrap and place it in a deep dish.
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5Place something heavy on top (like a few cans) and leave it in the fridge for at least 48 hours.
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6Once ready, unwrap the salmon, discard the curing mix, and quickly rinse the fish under cold water.
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7Pat the fillet dry with paper towels and slice it into very thin ribbons using a sharp knife.
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8Serve beautifully arranged with capers, extra dill, and lemon wedges on the side.
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