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Beetroot Cured Salmon (Gin or Vodka Gravlax)

A vibrant Scandinavian-style cured salmon infused with beetroot, dill, and gin or vodka for a silky, flavorful appetizer.
Print Recipe
Prep Time 20 minutes
Curing Time 2 days
Total Time 2 days
Servings: 8 servings
Course: Appetizer
Cuisine: Nordic, Scandinavian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Curing Mixture
  • 1 side salmon fillet skin on, about 2–2.5 lb
  • 1 cup coarse sea salt
  • 0.75 cup granulated sugar
  • 2 beetroots peeled and grated
  • 1 bunch fresh dill chopped
  • 2 tbsp gin or vodka
  • 1 tbsp lemon zest
  • 1 tsp black pepper cracked

Equipment

  • Mixing bowl
  • Plastic wrap
  • Sharp slicing knife
  • Cutting board

Method
 

  1. Pat the salmon fillet dry and remove any pin bones.
  2. Mix salt, sugar, grated beetroot, lemon zest, black pepper, and dill in a bowl.
  3. Spread one-third of the curing mixture on plastic wrap.
  4. Place salmon skin-side down on the mixture.
  5. Drizzle gin or vodka over the salmon.
  6. Cover the fish with remaining cure mixture.
  7. Wrap tightly and place in a dish with a light weight on top.
  8. Refrigerate for 48 hours, turning every 12 hours.
  9. Remove curing mixture, rinse lightly, and pat dry.
  10. Slice thinly at an angle and serve.

Notes

Use sushi-grade salmon for best results. Slice very thinly before serving.