Home Beet-Cured Salmon

Hi, friends!

I am happy to share with you how to make a Home Beet-Cured Salmon (Scandinavian gravadlax or gravlax)

This may sound like a dish that requires a lot of work, but you only need about 15 minutes prep job and 2 days of patience. But it’s worth the wait.

Let's start!

• 500 g boneless Salmon fillet, skin-on
• 3 medium Beets
• 4 tablespoon Salt
• 3 tablespoon Sugar
• 1 tablespoon Coarse Grind Pepper Mix (with coriander)

Scrub the beets, make sure to remove all the dirt.

Grate the beets coarsely. I used the large holes of a box grater.

Add sugar, salt, and pepper and mix the ingredients using a fork.

You can mix Whole Black Pepper with Coreander Seads and grind in a mortar, but use only a few twisting.

TIP: Pop on some gloves to prevent stained fingers.

Place a layer of the cure on the bottom of a tray.

Than place salmon, skin side down, and cover with remaining mixture all over it so that the fillet is completly covered.

Place a plate or chopping board on top and weigh it down with jars or cans (i use a bottle of Disaronno).

Put in the fridge and leave the fish to cure for 48 hours.

When the salmon is ready, scrape the cure off and rinse the remaining cure away under cold running water.

Than pat the fish dry with a kitchen paper.

Unsliced gravadlax tightly wrap in clingfilm and kept in the fridge for up to 10 days.

Use a long sharp knife to slice the salmon thinly, stopping just before you get to the skin. You will have a wonderful gradient of purple and orange along the thin slices.

I lay these slices on a plate, with a simple Lettuce salat.
And I also like Cured Salmon Cream Cheese Bruschette mmmmm... Looks pretty, tastes great and really easy appetisers to serve at a dinner party.