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Beetroot Cured Salmon (Gin or Vodka, Gravlax)
Recipe video above. Too many cured salmon recipes are way too salty ot way too sweet! But once you know the right propotions, it's ridiculously simple to make and far cheaper than buying equivalent shop-bought versions.Gently flavoured with spices and a little vodka or gin, this a show-stopping, sophisticated-looking modern classic. Wonderful elegant canape or individually plated starter (fine dining favourite!), as part of an antipasto platter or cheeseboard, or just generally having in the fridge to nibble or use in sandwiches!1kg / 2 lb salmon will easily serve 16 people as a starter (slices are cut thinly)Start this recipe at least 2 days before serving, preferably 3 days.
👥 12 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●peeler
- ●pan
- ●oven
- ●knife
📝 Preparation Steps
1
Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – about ⏱️ 15 seconds on high, scraping down the sides as needed.
2
Line container: Use a container into which the salmon fits snugly, but flat (Note 3). Line with two large pieces of cling wrap, overlapping one horizontally and one vertically, like a cross (so it will wrap salmon completely).
3
Place salmon in beetroot: Spread beetroot mixture on the cling wrap inside the container. Lay salmon on top, flesh side down. Press down lightly but not too firm – flesh should be fully in contact with beetroot, not base of container.
4
48-hour cure: Wrap up securely with the cling wrap, cover with lid (or seal container with more cling wrap). Refrigerate ⏱️ 48 hours (do not turn).
5
Rinse: Unwrap salmon, rinse off beetroot mixture, then pat dry.
6
Recommended – rest overnight: If time permits, place washed and dried salmon in an airtight container and refrigerate overnight. This allows the salt to redistribute more evenly throughout the salmon. (Note 4)
7
Serving:
8
Horseradish cream: Mix ingredients together until smooth.
horseradish (fresh), finely grated (Note 6)3 tbsp
9
Cucumber Ribbons: Use a potato peeler to make long thing ribbons lengthwise down the cucumber. Toss with vinegar and salt, set aside for ⏱️ 10 minutes. Drain liquid, toss with dill, transfer to serving dish.
chopped dill1 tspdill (, roughly chopped)2 tspFresh dill sprigs and lemon wedges or slices
10
Fried crispy capers: Heat oil in a small pan to 190°C/375°F. Fry capers for ⏱️ 30 sec/⏱️ 1 min until crisp. Drain on paper towels and cool.
11
Crispy bread: Brush bread lightly on each side with olive oil, then bake in a 180°C/350°F oven for ⏱️ 8 minutes, turning halfway, until crisp.
12
Plating: Place uncut salmon on a serving platter (one you can cut on). Scatter salmon with crispy capers and fresh dill. Place crispy bread and horseradish cream on the side, along with fresh lemon if using.
chopped dill1 tspdill (, roughly chopped)2 tspFresh dill sprigs and lemon wedges or sliceshorseradish (fresh), finely grated (Note 6)3 tbsp
13
To serve: Cut thin slices down to the skin (but not through it). Pivot the knife blade so it's almost parallel to the skin and cut the each slice carefully away from the skin (you cannot eat the skin). Smear crispy bread with horseradish cream, top with salmon, a few capers, and sprig of fresh dill. Devour!
horseradish (fresh), finely grated (Note 6)3 tbspchopped dill1 tspdill (, roughly chopped)2 tspFresh dill sprigs and lemon wedges or slices
Nutrition Facts
calories
136 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
1011 mg
protein Content
17 g
cholesterol Content
46 mg
carbohydrate Content
4 g
saturated Fat Content
1 g
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