Beetroot Gravlax

Two-day beetroot-and-dill cure that turns salmon a vivid magenta

Origin: Scandinavia

From the journey of Beetroot.

Gravlax (literally 'buried salmon' in Swedish) is the ancient Scandinavian technique of salt-curing raw salmon, originally done by burying it in the ground to slow-ferment. The modern gravlax tradition omits the burial but retains the salt-sugar-herb cure, producing a silky, tender, deeply flavoured salmon that is eaten in thin slices across the Nordic world from Christmas to midsummer. The beetroot variant is a modern refinement of the classic dill cure: grated raw beetroot is packed around the salmon alongside the salt, sugar, and dill, and over the two days of curing the vivid betacyanin pigment migrates into the flesh, turning the exterior of the fish a brilliant, saturated magenta while the interior remains the natural deep orange of the salmon. The effect is both visually spectacular and delicately flavoured: the beet adds an earthy sweetness to the outer layer of the fish without overpowering the salmon. Beetroot gravlax became fashionable in British and European restaurants in the 2000s and is now a standard of Nordic-influenced cooking worldwide.

Ingredients

Fish

  • 800 g salmon fillet, skin on, pin-boned (centre-cut is best)

Cure

  • 300 g raw beetroot (about 2 medium), peeled and coarsely grated
  • 50 g coarse sea salt
  • 50 g caster sugar
  • 30 g fresh dill, roughly chopped (stalks and all)
  • 1 tbsp vodka or aquavit (optional)
  • 1 tsp coarsely cracked black pepper

Serving

  • 150 ml soured cream, to serve
  • 2 tbsp Swedish-style mustard (or wholegrain mustard with a little sugar), to serve
  • 1 tbsp finely chopped fresh dill, to serve
  • rye crispbread or dark rye bread, to serve

Method

  1. Lay a large sheet of cling film on a work surface, then place a second sheet on top. Mix together the salt, sugar, dill, cracked pepper, and vodka (if using) in a bowl, then stir in the grated beetroot.
  2. Spread half the beetroot cure in a thick layer in the centre of the cling film, roughly the size of the salmon fillet. Place the salmon on top, skin-side down.
  3. Spread the remaining cure over the flesh side and top of the salmon, pressing it on firmly. Wrap the cling film tightly around the whole parcel, folding the ends under to create a sealed package.
  4. Place the wrapped salmon in a shallow dish or tray. Place a flat board or second tray on top and weigh it down with tins or a heavy pan. Refrigerate for 48 hours, turning the parcel over every 12 hours.
  5. After 48 hours, unwrap the salmon. The exterior will be a vivid magenta. Scrape off and discard the cure mixture. Pat the salmon dry with kitchen paper.
  6. Using a long, thin knife, slice the salmon thinly on the diagonal, cutting away from the skin. Mix the soured cream, mustard, and fresh dill for the sauce.
  7. Arrange the magenta-tinged slices on a board or plates. Serve with the mustard cream, rye crispbread, and a wedge of lemon.

Notes

Cured salmon keeps refrigerated, well wrapped, for up to 5 days. The colour is most vivid on the exterior slices; as you cut deeper into the fillet the salmon returns to its natural orange. This contrast (magenta outside, deep orange within) is part of the aesthetic pleasure of the dish.

The Gastrographer

The Gastrographer

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