Dill & Beetroot Salmon Gravlax

Red flesh fish whole side on a wooden board with lemons, pots and herbs

Beetroot Salmon Gravlax is a Swedish inspired cured salmon. We make ours with beetroot for a divine colour, as well as vodka and juniper berries for delicious aromatics. Making your own gravlax is cost effective and keeps well in an airtight container in the fridge (for up to a week), meaning you can make this ahead of time for a fuss-free Christmas lunch.

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Prep Time 10

Cure time 3

Course Appetiser

Equipment

Muslin cloth
Cling film
Food weight (you can use a brick, rock, canned foods etc)

Ingredients

1 whole side of fresh salmon skin on, bones removed
½ cup coarse sea salt
½ cup brown sugar
½ cup Superb Herb Dill roughly chopped
2 large beetroots peeled & grated
¼ cup vodka
2 tbsp juniper berries crushed
1 lemon zest and juice

Instructions

Combine grated beetroot, salt, sugar, dill, lemon juice and zest, vodka and juniper berries in a large bowl.
Lay the salmon in a pan lined with muslin cloth, then cover completely with beetroot mix. Wrap in the muslin cloth then cover dish with cling film and place a food weight over the top.
Place in fridge to cure for 1-3 days. Drain the liquid from the salmon once a day. The salmon should firm up and be stained a beautiful red.
To serve: Remove cling wrap, cloth and coating. Slice thinly with a sharp knife.