Go Back

Beetroot Cured Salmon (Gravlax)

A vibrant homemade gravlax cured with beetroot, dill, and gin or vodka for a flavorful, elegant dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 days
Servings: 6 servings
Course: Appetizer
Cuisine: Scandinavian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Curing Mix
  • 1 lb salmon fillet
  • 1 beetroot grated
  • 0.5 cup salt
  • 0.5 cup sugar
  • 2 tbsp gin or vodka

Equipment

  • Mixing bowls
  • Tray
  • Plastic wrap
  • Weights

Method
 

  1. Prepare curing mixture.
  2. Coat salmon and wrap.
  3. Refrigerate 48–72 hours, turning regularly.
  4. Rinse, slice, and serve.

Notes

Use sushi-grade salmon for best safety and flavor.