Home Beet-Cured Salmon

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About: Hello, my name is Auroris. Every day we have the opportunity to learn new things, to rethink tired processes, and to improve the way we work.

Hi, friends!

I am happy to share with you how to make a Home Beet-Cured Salmon (Scandinavian gravadlax or gravlax)

This may sound like a dish that requires a lot of work, but you only need about 15 minutes prep job and 2 days of patience. But it’s worth the wait.

Let's start!

Supplies:

Step 1: INGREDIENTS

  • 500 g boneless Salmon fillet, skin-on
  • 3 medium Beets
  • 4 tablespoon Salt
  • 3 tablespoon Sugar
  • 1 tablespoon Coarse Grind Pepper Mix (with coriander)

Step 2: THE BEETROOT CURE

Scrub the beets, make sure to remove all the dirt.

Grate the beets coarsely. I used the large holes of a box grater.

Add sugar, salt, and pepper and mix the ingredients using a fork.

You can mix Whole Black Pepper with Coreander Seads and grind in a mortar, but use only a few twisting.

TIP: Pop on some gloves to prevent stained fingers.

Step 3: LAYERS

Place a layer of the cure on the bottom of a tray.

Than place salmon, skin side down, and cover with remaining mixture all over it so that the fillet is completly covered.

Place a plate or chopping board on top and weigh it down with jars or cans (i use a bottle of Disaronno).

Put in the fridge and leave the fish to cure for 48 hours.

Step 4: AFTER 2 DAYS

When the salmon is ready, scrape the cure off and rinse the remaining cure away under cold running water.

Than pat the fish dry with a kitchen paper.

Unsliced gravadlax tightly wrap in clingfilm and kept in the fridge for up to 10 days.

Step 5: SERVING

Use a long sharp knife to slice the salmon thinly, stopping just before you get to the skin. You will have a wonderful gradient of purple and orange along the thin slices.

I lay these slices on a plate, with a simple Lettuce salat.
And I also like Cured Salmon Cream Cheese Bruschette mmmmm... Looks pretty, tastes great and really easy appetisers to serve at a dinner party.

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    9 Discussions

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    Alex in NZ

    9 months ago

    Not an "I made it" so much as "I passed the recipe on to a friend and he made it."

    Thank you so much for such an awesome recipe. Thin slices of the cured salmon on rounds of bread with slices of cucumber. Not a very good photograph, but they didn't hang around long enough to set up a better one.

    This was such a delicious nibble, and everyone who tasted it loved it. Thank you :-)

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    iminthebathroom

    10 months ago

    This looks great. Curious what kind of salmon did you use? Here on the NorthWest of Canada we have Coho, Spring and Sockeye of course to name a few. Perhaps being from Scandinavia you are using Atlantic salmon or a land locked variety. I will certainly try this

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    Aurorisiminthebathroom

    Reply 10 months ago

    Unfortunately, I'm not from Scandinavia. I live in Andorra, you are right, here I usually buy Atlantic salmon. For this recipe i asked for sushi-grade salmon, marked as Eco.

    I Can only envy the diversity you have in Canada)))

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    GriffB

    10 months ago

    Looks delicious. So party at your place? Who's bringing the akavit?

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    AurorisGriffB

    Reply 10 months ago

    ooh...

    I didn't had the opportunity to try this “water of life”)))

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    erwin

    10 months ago on Step 5

    I have tried different recipes for lox. In the end I liked them all. Yours is new to me and sounds great. I will definitely give it a whirl! Thank you for taking the time posting.

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    Auroriserwin

    Reply 10 months ago

    That’s great to hear ;)