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.

Prep time: PT10M

Rating

5 stars (24 reviews)

Keywords

Beetroot cured salmon, Cured salmon, Gin cured salmon, Preserved salmon, Salmon Gravlax, Voda cured salmon

Ingredients

1kg/ 2 lb single piece of fresh salmon
400g/ 14 oz beetroot/beet ((raw), peeled and diced in 1cm / 0.5" cubes (500g/1 lb weight pre-peeling))
1 cup cooking salt / kosher salt ( (NOT iodised and NOT table salt, Note 2))
2/3 cup white sugar
4 tsp caraway seeds (, whole)
4 tsp white peppercorn (, whole)
4 tsp coriander seeds (, whole)
5 1/2 tbsp vodka ((OK to omit, Note 5))
4 tsp black peppercorns (, whole)
4 tsp juniper berries (, whole)
4 tsp coriander seeds (, whole)
5 1/2 tbsp gin ((OK to omit, Note 5))
1 cup sour cream
3 tbsp horseradish (fresh), finely grated ((Note 6))
1/4 tsp salt
1/4 tsp lemon zest
1 tsp chopped dill
2 cucumbers ((Lebanese not the long English/Telegraph ones))
2 tbsp red or white wine vinegar
1/4 tsp salt
2 tsp dill (, roughly chopped)
Dark rye bread (, thinly sliced 3mm / ⅛ " (or crackers or other thinly sliced bread))
1/3 cup capers ((some for garnish, some for assembling bites))
1/4 cup oil ((vegetable, canola))
Fresh dill sprigs and lemon wedges or slices

Cuisine

Nordic

Steps

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.
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).
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.
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).
Rinse: Unwrap salmon, rinse off beetroot mixture, then pat dry.
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)
Serving:
- Horseradish cream: Mix ingredients together until smooth.
- 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.
- 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.
- 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.
- 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.
- 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!

Nutitrion

Serving Size: 1 serving
Calories: 136 kcal
Carbohydrates: 4 g
Protein: 17 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 46 mg
Sodium: 1011 mg
Sugar: 3 g

Reviews

Nathan Haywood on 2025-02-17 (5 stars):
I’ve given this 5 stars and I haven’t even made it yet. Nagi is an absolute genius; I’m always overjoyed, when researching a recipe, when I discover a version on ‘recipetineats’ because they are always well thought through, clearly explained, obviously tried and tested, have brilliant extra notes and ALWAYS produce great tasting food. I’ll be making this as a starter for 60 people (gulp), and will make a small version first but I just know already that it will be perfect. Thanks Nagi.
Paul Gregory Dunn on 2024-12-24 (5 stars):
Love this recipe, pop this bad boy out every Christmas and have one in the fridge right now curing it's magic. Love love love this....
Patty on 2023-12-12 (5 stars):
i've been making traditional gravlax with salt, sugar, dill and a mustard sauce for years and this was a great change. loved the color and flavor (gin) and my guests ate it all! will be my new go to! thank you!!
Cassy Bartolomei on 2023-11-13 (5 stars):
I love this recipe! Such a crowd pleaser. Can you use trout instead of salmon? Thank you! Love your new cookbook too.
Lilia on 2023-01-01 (5 stars):
Thank you so very much for sharing this recipe. I found and made it last year while researching what types of foods that I could prepare to have available for a, new to us, Nordic tradition called Jolabokaflod. My family loved it so much I made it 2 more times in 2 months, once for our New Years Eve party and another just because we were craving it. This year, my son is taking on the family tradition of hosting the New Years Eve party and has asked me to make this Gravlax. It finished curing yesterday and is now resting before the party tonight. I’ve only made it with Gin but I’m sure both ways are winners! Thank you again for sharing this wonderful recipe and Happy New Year!
Andrew on 2022-12-26 (5 stars):
This was a complete hit as part of a Christmas seafood platter.
Lisa on 2022-12-24 (5 stars):
I have made this a couple of times and love it. This time I had the idea to substitute wasabi for the horseradish (the stuff in a tube is made from horseradish anyway)... worked brilliantly!
Schroomer on 2022-01-24 (5 stars):
Exceptional recipe. I've been making gravlax about 10 years, and make it with our Maine Aquaculture salmon. This is my new go to recipe. I used cooked beets from our garden and the color (and slight earthy flavor) are spot on. I also did a 1 pound piece and did 75%of salt and sugar but full amount of vodka. Thank you and kudos for the impressive work detailing the steps/notes/tips.