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Beetroot Cured Salmon (Gin or Vodka Gravlax)

A vibrant Nordic-style gravlax cured with beetroot, fresh dill, citrus zest, and gin or vodka for an elegant, festive appetizer.
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Prep Time 20 minutes
Total Time 2 days
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: Nordic, Scandinavian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cured Salmon
  • 1 kg salmon fillet skin on, pin bones removed
  • 2 medium raw beetroot peeled and grated
  • 0.5 cup coarse sea salt
  • 0.5 cup granulated sugar
  • 1 tbsp lemon zest
  • 2 tbsp fresh dill chopped
  • 1 tsp juniper berries crushed, optional
  • 2 tbsp gin or vodka optional

Equipment

  • Sharp knife
  • Mixing bowls
  • Plastic wrap
  • Baking tray

Method
 

  1. Pat salmon dry and remove any pin bones.
  2. Mix beetroot, salt, sugar, zest, dill, juniper, pepper, and alcohol.
  3. Spread half cure, place salmon on top, cover with remaining cure.
  4. Wrap tightly, weight lightly, and refrigerate 36–48 hours, turning once.
  5. Rinse cure off, pat dry, and slice thinly to serve.

Notes

Slice thinly against the grain for best texture.