Beet-Cured Salmon Gravlax – Easy Homemade Scandinavian Recipe
This beet-cured salmon gravlax is a colorful and elegant twist on the classic Scandinavian cured salmon. The fresh beetroot gives the fish a deep ruby hue and a subtle earthy sweetness that pairs beautifully with the salt-cured salmon and herbs. It’s an easy no-cook recipe that anyone can make at home: simply cure the salmon in salt, sugar, and grated beet, then scrape off the crust before slicing thinly. The result is perfectly balanced in salt, rich in flavor, and melt-in-your-mouth tender even after 36 hours in the fridge.
Ingrédients
For 1 kg (2.2 lb) salmon
- 1000 g 2.2 lb salmon fillet, skin on, pin bones removed
- 500 g 1.1 lb raw beets, finely grated
- 35 g sea salt coarse
- 15 g sugar
- 8 g cracked black pepper
- 40 g fresh dill chopped
Optional: zest of 1 lemon or 15 ml gin/vodka
- To serve
- thin red onion
- lemon wedges
- extra-virgin olive oil
- rye bread or blinis
- crème fraîche
Instructions
- Pat the salmon dry, keep skin side down.
- In a large bowl mix the grated beet, salt, sugar, cracked pepper and dill. Add zest or alcohol if using.
- Lay a sheet of plastic wrap on the counter. Place salmon on it, flesh up. Spread all the beet cure over the surface, pressing it into the fish so it’s fully covered.
- Wrap tightly in plastic, set on a tray, add a light weight on top if you want a more even gravlax. Refrigerate 24 hours for a thinner tail piece or 36 hours for a thicker center-cut piece.
- Take the salmon out. Open it. Do not rinse. Gently scrape off all the beet/dill cure with a spoon. Pat dry with paper towels.
- Let the cleaned gravlax rest in the fridge, uncovered, for 1 hour to let the salt even out.
- With a long sharp knife, slice on the bias in thin slices, like smoked salmon. Plate with onion, lemon, oil.
Vidéo
Notes
FAQ
How long can I keep it?Up to 3 days in the fridge, wrapped. Then freeze. Do I have to rinse it?
No. Scraping + blotting keeps the beet flavor and color. Can I cure it longer (48 h)?
Yes, but the texture will get firmer. If you want it very silky, stay around 30–36 h. Can I freeze it?
Yes, slice first, wrap tightly, freeze up to 2 months.