Beetroot Cured Salmon (Gin or Vodka Gravlax) – A Stunning Homemade Delicacy
There’s something undeniably elegant about a platter of beautifully cured salmon. With its silky texture, delicate flavor, and jewel-like color, gravlax has long been a centerpiece of Scandinavian cuisine. But this Beetroot Cured Salmon (Gin or Vodka Gravlax) takes that tradition to a whole new level—adding vibrant color, subtle sweetness, and a hint of botanical or clean spirit infusion.
If you’ve ever thought curing your own salmon sounded intimidating, you’re in for a delightful surprise. This recipe is surprisingly simple, requires no cooking, and delivers restaurant-quality results right from your refrigerator.
Whether you’re preparing a brunch spread, impressing guests, or simply exploring culinary creativity, this gravlax recipe is a true showstopper.
What Is Gravlax?
Gravlax is a traditional Nordic dish made by curing raw salmon with salt, sugar, and herbs—most commonly dill. Unlike smoked salmon, gravlax is not cooked or smoked. Instead, it’s preserved through curing, which draws out moisture and infuses flavor.
This beetroot version adds a modern twist, giving the salmon a stunning deep pink hue and a subtle earthy sweetness that perfectly complements the fish.
Why You’ll Love This Beetroot Gravlax
- No cooking required – Just cure and slice
- Visually stunning – Natural vibrant color from beetroot
- Delicate flavor – Balanced sweet, salty, and herbal notes
- Customizable – Choose gin or vodka for different flavor profiles
- Perfect for entertaining – Elegant and impressive
Ingredients
- 1 lb (450g) fresh salmon fillet (skin on, sushi-grade recommended)
- 1 medium beetroot, peeled and grated
- 1/2 cup coarse sea salt
- 1/2 cup granulated sugar
- 1 tablespoon crushed black peppercorns
- 1 bunch fresh dill
- 2 tablespoons gin or vodka
- Zest of 1 lemon
Instructions
- Pat the salmon fillet dry with paper towels and check for any pin bones, removing them if necessary.
- In a bowl, combine grated beetroot, salt, sugar, crushed peppercorns, lemon zest, and gin or vodka. Mix until it forms a thick, slightly wet mixture.
- Lay a large piece of plastic wrap on a tray. Spread a layer of the curing mixture on the wrap.
- Place the salmon fillet skin-side down on top of the mixture.
- Cover the top of the salmon with the remaining curing mixture, pressing it gently to coat evenly.
- Place fresh dill over the top, then wrap the salmon tightly in plastic wrap.
- Place a second tray or dish on top and weigh it down with something heavy (like canned goods).
- Refrigerate for 48–72 hours, turning the salmon every 12 hours to ensure even curing.
- After curing, unwrap the salmon and rinse off the curing mixture under cold water. Pat dry.
- Slice thinly at an angle using a sharp knife and serve immediately.
Beetroot Cured Salmon (Gravlax)
Ingredients
Equipment
Method
- Prepare curing mixture.
- Coat salmon and wrap.
- Refrigerate 48–72 hours, turning regularly.
- Rinse, slice, and serve.
Notes
Gin vs Vodka – Which Should You Use?
Both options work beautifully, but they bring different nuances:
- Gin adds subtle botanical notes (juniper, herbs, citrus)
- Vodka keeps the flavor clean and lets the beet and dill shine
If you enjoy aromatic flavors, go for gin. For a more classic taste, vodka is the perfect choice.
Tips for Perfect Gravlax
Use High-Quality Salmon
Freshness is key since the fish is not cooked.
Slice Thinly
Use a sharp knife and slice at a shallow angle for delicate, silky pieces.
Turn Regularly
Flipping the salmon ensures even curing and consistent texture.
Serving Suggestions
Beetroot cured salmon is incredibly versatile. Serve it:
- On rye bread with mustard sauce
- With cream cheese and bagels
- As part of a brunch platter
- With crackers and fresh herbs
- Alongside a light salad
Flavor Variations
Citrus Twist
Add orange zest for a brighter flavor.
Spiced Gravlax
Include coriander or fennel seeds.
Honey Beet Cure
Replace some sugar with honey for a deeper sweetness.
Storage
- Store in the fridge for up to 5 days after curing
- Wrap tightly to maintain freshness
- Can be frozen (sliced) for longer storage
A Culinary Tradition with a Modern Twist
Gravlax dates back centuries, originally created by fishermen who preserved salmon by curing it in salt. Today, it remains a beloved delicacy across Scandinavia and beyond.
This beetroot version honors that tradition while adding a creative, modern flair—perfect for today’s home cook.
Final Thoughts
This Beetroot Cured Salmon (Gin or Vodka Gravlax) is more than just a recipe—it’s an experience. From the vibrant color transformation to the delicate slicing and serving, every step feels special.
It’s surprisingly simple, incredibly elegant, and endlessly rewarding.
Once you try making your own gravlax, you may never go back to store-bought again.
