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Beetroot Cured Salmon (Gin or Vodka Gravlax)

Silky beetroot cured salmon gravlax with dill, citrus, and a choice of gin or vodka for elegant flavor.
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Prep Time 15 minutes
Total Time 2 days
Servings: 10 slices
Course: Appetizer
Cuisine: Nordic, Scandinavian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cure
  • 900 g fresh salmon fillet skin on
  • 2 beetroots grated
  • 0.5 cup coarse salt
  • 0.5 cup sugar

Equipment

  • Sharp knife
  • Plastic wrap
  • Tray or baking dish

Method
 

  1. Mix beetroot, salt, sugar, herbs, and alcohol.
  2. Coat salmon evenly with cure and wrap tightly.
  3. Refrigerate 36–48 hours, turning once.
  4. Clean, slice thinly, and serve.

Notes

Use very fresh salmon for best results.