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Beet-Cured Salmon Gravlax

Cure salmon in salt, sugar and beetroot for a Nordic gravlax with a stunning ruby edge and delicate flavor, an impressive no-cook brunch.

20 min Easy Nórdica 8 servings
Beet-Cured Salmon Gravlax

The story behind

Curing salmon without any heat, using only salt, sugar, and time: that is the ancient technique behind gravlax. The Scandinavian name literally means buried salmon, because in the Middle Ages Nordic fishermen preserved it by burying it in beach sand to let it lightly ferment. Today nothing is buried or fermented, yet the principle endures: salt and sugar draw water out of the fish through osmosis, dehydrating the surface, firming the flesh, and making it inhospitable to bacteria. That is how raw salmon turns, over two or three days chilled under a weight, into a cured, silky, and safe product. Grated beet is the modern twist: it lends less flavor than a spectacular dye, ringing the edge of the fillet in deep crimson against the orange center. Fresh dill perfumes the cure with its herbal, anise-like note. Drain the liquid the fish releases each day so the cure doesn't dilute. It is sliced paper-thin, almost translucent, with that bright red rim along the edge.

Instructions

  1. 1
    Mix the salt, sugar, pepper, dill, and grated beetroot together in a bowl.
  2. 2
    Place the salmon skin-side down on a large piece of plastic wrap.
  3. 3
    Cover the flesh of the salmon completely with the beet mixture, pressing down so it sticks.
  4. 4
    Wrap the fish tightly in the plastic wrap and place it in a deep dish.
  5. 5
    Place something heavy on top (like a few cans) and leave it in the fridge for at least 48 hours.
  6. 6
    Once ready, unwrap the salmon, discard the curing mix, and quickly rinse the fish under cold water.
  7. 7
    Pat the fillet dry with paper towels and slice it into very thin ribbons using a sharp knife.
  8. 8
    Serve beautifully arranged with capers, extra dill, and lemon wedges on the side.

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