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Beetroot Cured Salmon

Silky cured salmon infused with beetroot, herbs, and citrus for a vibrant homemade gravlax.
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Prep Time 20 minutes
Total Time 2 days
Servings: 8 servings
Course: Appetizer, Breakfast, Brunch
Cuisine: Nordic, Scandinavian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 lb salmon fillet skin on
  • 1 cup beetroot grated
  • 0.5 cup kosher salt
  • 0.5 cup granulated sugar
  • 1 tbsp black pepper cracked
  • 1 lemon zest
  • 1 bunch fresh dill chopped

Equipment

  • Sharp knife
  • Plastic wrap
  • Cutting board

Method
 

  1. Mix beetroot cure ingredients.
  2. Coat salmon evenly and wrap tightly.
  3. Refrigerate under light weight 36–48 hours, turning once.
  4. Rinse, dry, slice thinly, and serve chilled.

Notes

Slice thinly against the grain for best texture.