Name: Beetroot Cured Salmon with Horseradish Cream, Cucumber Ribbons, and Crispy Capers Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 48 h 30 min
Cuisine: Scandinavian
Ingredients: 1kg / 2 lb single piece of fresh salmon; 400g / 14 oz beetroot (raw, peeled and diced in 1cm / 0.5″ cubes, weighs 500g/1 lb pre-peeling); 1 cup cooking salt / kosher salt (NOT iodised or table salt); 2/3 cup white sugar; 4 tsp caraway seeds (whole); 4 tsp white peppercorn (whole); 4 tsp coriander seeds (whole); 4 tsp black peppercorns (whole); 4 tsp juniper berries (whole); 5 1/2 tbsp vodka (optional); 5 1/2 tbsp gin (optional); 1 cup sour cream; 3 tbsp fresh horseradish, finely grated; 1/4 tsp salt; 1/4 tsp lemon zest; 1 tsp chopped dill; 2 Lebanese cucumbers (not English/Telegraph); 2 tbsp red or white wine vinegar; 1/4 tsp salt; 2 tsp roughly chopped dill; 1/3 cup capers (some for garnish, some for assembling bites); 1/4 cup vegetable or canola oil (for frying capers); Dark rye bread, thinly sliced (3mm / 1/8″) or crackers; Fresh dill sprigs and lemon wedges or slices (for garnish)

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Introduction

Beetroot Cured Salmon is a vibrant and flavorful twist on the classic gravlax. Infused with earthy beetroot and delicate botanical notes from gin or vodka, this dish is both visually stunning and delicious. It’s perfect for elegant appetizers or special occasions.

A white plate on a white marbled texture background holds a piece of bright orange salmon with pale white stripes in the middle, topped with fresh green dill and sprinkled with small, brown capers. In the foreground, wavy slices of deep red beetroot are also garnished with capers and dill sprigs, adding vibrant color. To the left, a small piece of dark rye bread sits with a swirl of cream cheese, a thin orange carrot ribbon, and a rolled deep red beet slice on top. A metal fork is partially visible near the bread. The image is taken close up, showing rich textures and fresh colors clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg (2 lb) single piece of fresh salmon
400g (14 oz) beetroot (raw), peeled and diced in 1cm (0.5″) cubes
1 cup cooking salt or kosher salt (NOT iodised or table salt)
2/3 cup white sugar
4 tsp caraway seeds, whole
4 tsp white peppercorns, whole
4 tsp coriander seeds, whole
5 1/2 tbsp vodka (optional)
4 tsp black peppercorns, whole
4 tsp juniper berries, whole
4 tsp coriander seeds, whole
5 1/2 tbsp gin (optional)
1 cup sour cream
3 tbsp fresh horseradish, finely grated
1/4 tsp salt
1/4 tsp lemon zest
1 tsp chopped dill
2 Lebanese cucumbers (not long English type)
2 tbsp red or white wine vinegar
1/4 tsp salt
2 tsp roughly chopped dill
Dark rye bread, thinly sliced (3mm / 1/8″) or crackers
1/3 cup capers (some for garnish, some for serving)
1/4 cup vegetable or canola oil
Fresh dill sprigs and lemon wedges or slices for garnish

Instructions

Step 1: Make the beetroot cure by placing the diced beetroot, sugar, salt, and either the gin cure or vodka cure ingredients (including caraway seeds, peppercorns, coriander seeds, juniper berries) into a food processor. Blitz until pureed like a smoothie, about 15 seconds on high, scraping down the sides as needed.
Step 2: Line a snug, flat container with two large pieces of cling wrap arranged in a cross so they overlap both horizontally and vertically. This will allow you to wrap the salmon completely.
Step 3: Spread the beetroot mixture evenly over the cling wrap inside the container. Lay the salmon on top, flesh side down, and press lightly to ensure the flesh is fully in contact with the beetroot mixture but not touching the container’s base.
Step 4: Wrap the salmon securely with the cling wrap, cover with a lid or more cling wrap to seal the container, and refrigerate for 48 hours without turning.
Step 5: After curing, unwrap the salmon and rinse off the beetroot mixture under cold water, then pat dry with paper towels.
Step 6: (Recommended) Place the rinsed and dried salmon in an airtight container and refrigerate overnight to allow the salt to redistribute evenly.
Step 7: Prepare horseradish cream by mixing sour cream, grated horseradish, salt, lemon zest, and chopped dill until smooth.
Step 8: Make cucumber ribbons by peeling long, thin ribbons lengthwise down the cucumbers using a potato peeler. Toss with wine vinegar and salt, set aside for 10 minutes, drain excess liquid, then toss with chopped dill and transfer to a serving dish.
Step 9: Heat oil in a small pan to 190°C (375°F). Fry capers for 30 seconds to 1 minute until crisp, then drain on paper towels and cool.
Step 10: Brush rye bread slices lightly with oil on both sides, then bake at 180°C (350°F) for 8 minutes, turning halfway, until crisp.
Step 11: For plating, place the whole salmon on a serving platter. Scatter with crispy capers and fresh dill sprigs. Serve crispy bread and horseradish cream on the side along with lemon wedges.
Step 12: To serve, cut thin slices of salmon down to the skin but not through it. Pivot the knife nearly parallel to the skin to carefully separate slices. Spread horseradish cream onto crispy bread, top with salmon slices, a few capers, and a sprig of dill. Enjoy!

Tips & Variations

For a milder cure, you can omit the gin or vodka; the beetroot and spices still provide plenty of flavor.
Use fresh horseradish for the cream to get a sharp, pungent kick—avoid prepared horseradish sauces which may be milder or sweeter.
If rye bread is unavailable, thin crackers or other sturdy, crisp breads work well.
The cucumber ribbons can be replaced by thinly sliced radishes for a peppery crunch.

Storage

Keep the cured salmon tightly wrapped or in an airtight container refrigerated. It will stay fresh for up to 5 days. Leftover horseradish cream and crispy capers should be stored separately and used within 2 days. When reheating the bread, toast it lightly to restore crispness before serving.

How to Serve

The dish shows a thick slice of bright orange salmon with white lines running through it, topped with a deep red layer, likely beet-cured. On top of the salmon, there are scattered small green herb sprigs and dark brown capers. To the side, a piece of dark rye bread holds a swirl of bright red pickled vegetables and a small dollop of white cream. The entire arrangement sits on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of alcohol besides gin or vodka?

Yes, you can experiment with other clear spirits like aquavit or white rum, but gin and vodka are preferred for their neutral or botanical flavors that complement the cure.

Is it safe to eat the salmon without cooking it?

Yes, the curing process with salt and sugar preserves the salmon, making it safe to eat raw. Always use very fresh, high-quality salmon from a reputable source for this recipe.