Description
This Beetroot Cured Salmon recipe uses fresh salmon cured with a vibrant beetroot and gin or vodka mixture to create a stunning gravlax. The salmon is cured over 48 hours for deep flavor infusion, then served with creamy horseradish sauce, tangy cucumber ribbons, fried crispy capers, and crunchy rye bread for a perfect balance of flavors and textures. It’s an elegant Scandinavian-inspired appetizer that’s bright, fresh, and ideal for special occasions.
Ingredients
Scale
Salmon and Cure
- 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)
Horseradish Cream
- 1 cup sour cream
- 3 tbsp fresh horseradish, finely grated
- 1/4 tsp salt
- 1/4 tsp lemon zest
- 1 tsp chopped dill
Cucumber Ribbons
- 2 Lebanese cucumbers (not English/Telegraph)
- 2 tbsp red or white wine vinegar
- 1/4 tsp salt
- 2 tsp roughly chopped dill
Other
- 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)
Instructions
- Make Beetroot Cure: Place the beetroot, sugar, salt, and either the gin or vodka cure ingredients along with caraway seeds, white peppercorns, coriander seeds, black peppercorns, and juniper berries into a food processor. Blitz until the mixture becomes a smooth purée resembling a smoothie (about 15 seconds), scraping down the sides as needed for an even blend.
- Line Container: Choose a container where the salmon fits snugly but lays flat. Line it with two large pieces of cling wrap overlapping in a cross shape (one horizontally and one vertically) so the salmon can be fully wrapped later.
- Apply Cure to Salmon: Spread the beetroot mixture evenly over the cling wrap inside the container. Place the salmon piece on top, flesh side down, pressing down lightly so the salmon is fully in contact with the beetroot but not touching the container base.
- 48-Hour Cure: Wrap the salmon securely with the cling wrap, cover the container with a lid or additional cling wrap, and refrigerate for 48 hours without turning to allow full curing.
- Rinse and Dry: After curing, unwrap the salmon and rinse off the beetroot mixture thoroughly under cold water. Pat the salmon dry with paper towels carefully.
- Rest Overnight (Optional): For improved texture and even salt distribution, place the rinsed and dried salmon into an airtight container and refrigerate overnight before serving.
- Prepare Horseradish Cream: In a bowl, mix sour cream, freshly grated horseradish, salt, lemon zest, and chopped dill until smooth and well combined.
- Make Cucumber Ribbons: Using a potato peeler, slice long thin ribbons lengthwise from the cucumbers. Toss them with vinegar and salt and let sit for 10 minutes. Drain excess liquid, then toss with roughly chopped dill and transfer to a serving dish.
- Fry Crispy Capers: Heat the vegetable or canola oil in a small pan to 190°C (375°F). Fry the capers for 30 seconds to 1 minute until crispy. Remove and drain on paper towels to cool.
- Prepare Crispy Bread: Lightly brush both sides of the rye bread slices with olive oil. Bake in a preheated oven at 180°C (350°F) for 8 minutes, turning halfway, until the bread is crisp.
- Plating: Place the uncut salmon on a serving platter suitable for slicing. Scatter crispy capers and fresh dill sprigs over the top. Arrange crispy bread and horseradish cream on the side along with lemon wedges or slices.
- To Serve: Slice thinly down to but not through the skin. Tilt the knife almost parallel to the skin and carefully slice each portion away from it. Smear the crispy bread with horseradish cream, top with a slice of salmon, a few capers, and a sprig of fresh dill. Serve immediately and enjoy!
Notes
- Use kosher or cooking salt for curing, not iodised or table salt to avoid off-flavors.
- The gin or vodka can be omitted if desired, but adds a subtle depth to the cure.
- Ensure the container is just large enough to fit the salmon flat for even curing.
- Resting the cured salmon overnight after rinsing enhances texture and salt balance.
- Lebanese cucumbers are preferred for cucumber ribbons as they are thinner and less watery compared to English cucumbers.
- Freshly grated horseradish delivers the best flavor for the cream but prepared horseradish can be used as a substitute.
- Do not turn the salmon during curing to ensure an even cure.
- The skin is not edible after curing; slice carefully to separate salmon flesh from skin.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Scandinavian
Keywords: beetroot cured salmon, gravlax, gin salmon, vodka salmon, horseradish cream, cucumber ribbons, crispy capers, Scandinavian appetizer
