Beet Gravlax

Transform your next brunch or appetizer spread with this strikingly vibrant Beet Gravlax, a Nordic-inspired delicacy that’s sure to impress both the eyes and the palate. This recipe features fresh salmon fillet infused with earthy grated beet, aromatic dill, zesty lemon, and a touch of vodka for depth, all wrapped in a simple yet artful curing process. The result is a silky, subtly sweet, and savory dish with a gorgeous ruby hue that makes every slice a showstopper. Perfectly suited for elegant entertaining or indulgent snacking, serve it thinly sliced atop rye bread with cream cheese, capers, and a sprinkle of fresh herbs for a truly memorable, gourmet experience. Best of all, this no-cook recipe is as simple as it is stunning, requiring just 15 minutes of prep time before the curing magic takes over.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:2880 mins

Total Time:2895 mins

Servings: 8

Ingredients

• 1 pound fresh salmon fillet with skin on
• 1 medium raw beet, peeled and grated
• 0.5 cup coarse sea salt
• 0.25 cup granulated sugar
• 0.5 cup fresh dill, coarsely chopped
• 1 teaspoon lemon zest
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vodka

Directions

Step 1

Clean the salmon fillet by removing any pin bones with tweezers. Rinse the salmon under cold water and pat dry with paper towels.

Step 2

In a bowl, combine the grated beet, coarse sea salt, granulated sugar, chopped dill, lemon zest, black pepper, and vodka. Mix the ingredients thoroughly to form a curing mixture.

Step 3

Lay a large piece of plastic wrap on a flat surface and place about half of the curing mixture onto it, spreading evenly in the shape of the salmon fillet.

Step 4

Place the salmon skin-side down on the curing mixture. Cover the salmon evenly with the remaining mixture, pressing it gently onto the fish.

Step 5

Wrap the salmon tightly in the plastic wrap, ensuring it is completely sealed. Place it in a shallow dish to catch any liquid that might seep out during curing.

Step 6

Refrigerate the salmon for 48 hours. Every 12 hours, flip the fish over to ensure even curing.

Step 7

After 48 hours, remove the salmon from the refrigerator, unwrap, and rinse off the curing mixture under cold running water. Pat it dry completely using paper towels.

Step 8

Using a sharp knife, thinly slice the beet gravlax at a 45-degree angle, serving it as is or with your choice of accompaniments such as rye bread, cream cheese, capers, or dill.

Nutrition Facts

Serving size	(981.4g)

Amount per serving	% Daily Value*
Calories	1342.8

Total Fat 60.7g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 0g
Cholesterol 249.5mg	0%
Sodium 46471.7mg	0%
Total Carbohydrate 80.1g	0%
Dietary Fiber 9.3g	0%
Total Sugars 63.6g
Protein 107.6g	0%

Vitamin D 2385.9IU	0%
Calcium 349.3mg	0%
Iron 12.6mg	0%
Potassium 3253.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 33.2%

Carbs: 24.7%