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Gravlax in beetroot marinade served with fresh dill
Thinly sliced salmon cured with beetroot, served with dill

Beetroot cured gravlax

Author: Flavelo
Recipes Main Courses
Gravlax (literally 'buried salmon') was a preservation method of medieval fishermen who buried salted fish in the sand. Today it's made in the fridge, but the principle is the same: osmosis. Salt and sugar draw water out of the fish, making the flesh firm, sliceable and concentrated in flavour. The addition of beetroot (or sugar beet) is a modern twist: it not only gives an earthy, sweetish flavour, but paints a dramatic, crimson 'ring' on the edge of the salmon slices, which is stunning when served.
🕒 Prep Time 20 mins
⌛ Total Time 1 day 20 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Scandinavian / Modern

Ingredients

Equipment Needed

  • Glass or ceramic dish (metal is not good as it can react with the acid)
  • Cling film
  • Weights (e.g. tin cans)

Allergen Information

⚠️ Fish
⚠️ Mustard

Instructions

1 ✓

Pat the salmon dry and check with tweezers if any bones remain. Peel the beetroot and grate it coarsely.

Tip: Wear rubber gloves when grating, otherwise your hands will be red for days!
2 ✓

Mix the salt, sugar, pepper and chopped dill. Grate the lemon zest into it (only use the juice at the end, when serving, otherwise it 'cooks' the fish in the marinade).

Tip: The salt-sugar ratio is key: salt preserves, sugar balances the salty taste and helps form the texture.
3 ✓

Sprinkle a little marinade mix on the bottom of a dish. Lay the salmon on it skin side down. Pile the remaining salty mix onto the flesh, then cover thickly with the grated beetroot.

Tip: Ensure the marinade touches everywhere, otherwise the result will be patchy.
4 ✓

Cover with cling film, place a chopping board on top and weigh it down (e.g. with tin cans). Refrigerate for 24 hours.

Tip: Pressure helps squeeze water out of the fish.
5 ✓

Remove, wash the marinade and beetroot off with cold water, then wipe dry. Using a sharp knife, cut wafer-thin slices off the skin.

Tip: Put it in the freezer for 15 minutes before cutting, it makes slicing thinly easier.
6 ✓

Serve with mustard sauce and dill.

Recipe FAQ

How long does it keep?
After curing, it can be consumed for 3-4 days in the fridge. If you don't eat it, you can also freeze it.
Does the fish remain raw?
Technically yes, it receives no heat treatment, but the salting and acid (lemon) 'cook' the proteins (denaturation) and inhibit bacteria. Always use fresh fish from a reliable source!

Ingredients

  • 600 g Fresh salmon fillet (skin on, pin-boned)
  • 200 g Raw beetroot
  • 3 tbsp Coarse sea salt
  • 2 tbsp Sugar
  • 1 bunch Fresh dill
  • 1 tsp Freshly ground black pepper
  • 2 tbsp Lemon juice (or grated zest)
  • 1 tsp Dijon mustard (for serving)