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	981.4 grams (981.4g)

Amount per serving	% Daily Value*
Calories	1343

Total Fat 60.70g	78%
Saturated Fat 14.20g	71%
Polyunsaturated Fat 0.00g
Cholesterol 250mg	83%
Sodium 46472mg	2021%
Total Carbohydrate 80.10g	29%
Dietary Fiber 9.30g	33%
Total Sugars 63.60g
Protein 107.60g	215%

Vitamin D 2386IU	11930%
Calcium 349mg	27%
Iron 13mg	70%
Potassium 3254mg	69%

*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%