Description
Wild salmon cured in equal parts salt and brown sugar with grated beet, fresh dill, and horseradish for a deep reddish-purple color.
Ingredients
Units
Scale
- 2 lb (900 g) wild sockeye or coho salmon fillet, skin on, pin bones removed
- 1/4 cup (60 g) coarse kosher salt
- 1/4 cup (55 g) packed brown sugar
- 2 medium beets, peeled and coarsely grated (about 1 cup / 150 g)
- 1 tbsp prepared horseradish
- 1 large bunch fresh dill, roughly chopped
- 1 tsp cracked black pepper
To serve
- Bagels or rye bread (such as Vollkornbrot or Irish soda bread)
- Cream cheese
- Thinly sliced red onion
- Sliced cucumber and radish
- Capers
- Fresh dill sprigs
Instructions
- Combine the salt, brown sugar, grated beet, horseradish, fresh dill, and cracked black pepper in a bowl and mix well to form the curing mixture.
- Place a large sheet of plastic wrap on a rimmed baking sheet. Spread half the curing mixture in a layer roughly the size of the salmon fillet.
- Lay the salmon skin-side down on top of the cure. Spread the remaining curing mixture evenly over the flesh side, pressing it firmly to adhere.
- Wrap the salmon tightly in the plastic, then wrap again in a second layer to prevent leaks from the beet juice.
- Place a second baking sheet or cutting board on top of the wrapped salmon and weigh it down with cans or a cast iron pan. Refrigerate for 2 to 3 days, flipping the package once a day. The longer it cures, the saltier and firmer the texture — check at 2 days and go to 2 1/2 or 3 days depending on your preference.
- When cured, unwrap the salmon. Scrape off and discard the curing mixture. Rinse the fillet briefly under cold water and pat dry with paper towels.
- Using a long, sharp knife, slice the gravlax very thinly on a bias, separating each slice from the skin as you go.
- Serve on bagels or rye bread spread with cream cheese, topped with onion, cucumber, radish, capers, and fresh dill sprigs.
Notes
- Wear disposable gloves when handling the beets — their reddish-violet pigment stains hands, cutting boards, and countertops on contact.
- The salt-to-sugar ratio is a matter of preference. Equal parts is a balanced starting point; shift toward more salt for a saltier cure or more sugar for a milder one.
- Wild sockeye or coho salmon gives the best flavor and a dramatic color contrast with the beet cure. Farmed Atlantic salmon works as a substitute but the flesh color will differ.
- Gravlax keeps refrigerated for up to 5 days after curing. Slice only what you need and keep the rest wrapped.
- Prep Time: 20
- Category: Breakfast
- Cuisine: Scandinavian
Nutrition
- Serving Size: 2 oz sliced gravlax