Beet-Cured Salmon Gravlax - Food Wishes
Recipe Information
Beet-Cured Salmon Gravlax
Cultural Context
Gravlax has its roots in Scandinavia, where fishermen would cure salmon in a mixture of salt and sugar to preserve it. The addition of beetroot not only enhances the flavor but also gives the salmon a vibrant color. Traditionally served with mustard sauce and bread, gravlax is a staple in Swedish cuisine and has gained popularity worldwide, often featured in brunches and celebrations.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
salmon fillet
🥗Healthier: trout
💰Cheaper: mackerel
Trout is often more sustainable, while mackerel is less expensive.
cream cheese
🥗Healthier: Greek yogurt
💰Cheaper: ricotta
Greek yogurt provides creaminess with fewer calories.
Mix equal parts kosher salt and white granulated sugar in a bowl, adding a little cayenne.
Stir the mixture together until combined and set aside.
Line a dish or pan with cheesecloth, using a couple of layers.
Sprinkle roughly 1/3 of the salt-sugar mixture into the lined dish.
Place the salmon fillet skin-side down in the dish.
Grate the beetroot over the salmon until there is a layer about an eighth to a quarter inch thick.
Spread the grated beet evenly over the salmon using a fork.
Apply the remaining salt-sugar mixture on top of the beet layer, heavier on thicker sides.
Fold the cheesecloth over the salmon and cover with plastic wrap.
Weight down the salmon with a foil wrap brick or any flat, heavy object.
Refrigerate the salmon for 1 to 3 days, depending on thickness; the creator used a small piece and cured it for a day and a half.
After curing, remove the salmon and place it on a paper towel-lined plate.
Optionally scrape off the grated beet with the back of a knife for better presentation.
Wrap the salmon and refrigerate for one more day for improved texture.
Slice the salmon at a 45-degree angle using a sharp knife, saving scraps for a spread.
Taste a slice to check for proper curing; it should have a plasticy translucent appearance and firm texture.
Serve the sliced salmon on a toasted bagel with cream cheese and garnish with capers.
Cooking Techniques
Equipment Needed
Spice Level:
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