A Sophisticated and Colorful Appetizer
Introduction
If you’re looking for Cured Salmon with Beetroot Gravlax, you just found the perfect guide! Curing salmon, also known as Gravlax, is an ancient Nordic technique that enhances the fish’s natural flavors while preserving its freshness.
The addition of beetroot in this recipe not only imparts a striking deep red hue but also infuses an earthy sweetness that complements the delicate texture of the salmon. Whether you’re hosting a dinner party or looking for a refined snack, this Cured Salmon with Beetroot Gravlax will impress your guests with its bold flavors and vibrant presentation.
For a deep dive into the Nordic origins of Gravlax, check out this BBC Good Food guide.
Why This Recipe Works
✅ Perfect balance of flavors – The salt and sugar cure enhances the salmon’s natural richness, while beetroot adds a mild sweetness.
✅ Visually stunning – The deep-red color makes this dish an eye-catching centerpiece.
✅ Healthy and nutritious – Salmon is rich in Omega-3s, protein, and antioxidants.
If you want to learn more about traditional curing methods, this Serious Eats guide is a great resource.
Ingredients for Cured Salmon with Beetroot Gravlax
For the Gravlax:
- 1 fresh salmon fillet
- 500g coarse salt
- 300g sugar
- 5 beets, grated
- 2 tbsp coriander seeds
- Zest of 1 lemon
- Zest of 1 orange
For Serving:
- 2 rice paper sheets
- Chopped chives
- Cream cheese
- Oil for frying
Step-by-Step Instructions
Step 1: Prepare the Cure Mixture
In a bowl, combine salt, sugar, grated beetroot, coriander seeds, and citrus zests. Mix well to ensure all flavors blend together.
Step 2: Cure the Salmon
Place the salmon fillet in a shallow dish and completely cover it with the beetroot mixture. Press down gently to ensure an even coating. Cover with plastic wrap and refrigerate for 24 to 48 hours, allowing the flavors to infuse and the salmon to cure.
🔹 Pro Tip: For a milder flavor, 24 hours of curing is enough. If you prefer a more intense taste, let it cure for 48 hours.
Step 3: Rinse and Slice
After curing, rinse the salmon under cold water to remove excess curing mix. Pat it dry with a paper towel and slice it thinly for serving.
Step 4: Prepare the Crispy Rice Paper
Heat oil in a pan and fry the rice paper sheets until they puff up and turn crispy. Drain on paper towels.
Step 5: Assemble and Serve
Arrange thin salmon slices on a serving platter. Add small dollops of cream cheese and sprinkle with chopped chives. Serve with crispy rice paper for a delightful texture contrast.
Serving Suggestions
This Cured Salmon with Beetroot Gravlax pairs beautifully with:
🥂 A crisp white wine like Sauvignon Blanc or Riesling.
🥖 Toasted sourdough bread for an extra crunch.
🥗 A light arugula salad with lemon dressing to balance flavors.
Tips for Success
✔️ Use fresh, high-quality salmon for the best texture and taste.
✔️ Ensure the rice paper is fully dried before frying to achieve maximum crispiness.
✔️ Store leftovers properly – Gravlax can last up to 5 days in the fridge, stored in an airtight container.
Final Thoughts
This Cured Salmon with Beetroot Gravlax is more than just a recipe—it’s an experience. The combination of salty, sweet, and earthy flavors from the beetroot cure enhances the richness of the salmon while keeping it tender and delicate.
The crispy rice paper adds a light, crunchy contrast to the silky fish, while the cream cheese balances the flavors with its smooth creaminess. Whether served as an appetizer or a refined small plate, this dish is sure to impress!
🔹 Try this recipe and let us know what you think in the comments!
📌 Pin this recipe for later & share with friends who love gourmet dishes! 🚀
