Beetroot Gravlax Recipe

Salmon: A high-quality, skinless fillet is essential for the best flavor and texture.

Beetroot: Adds a vibrant color and earthy sweetness to the gravlax.

Sea salt: Helps in the curing process, drawing out moisture from the salmon.

Sugar: Balances the saltiness and enhances the overall flavor.

Black pepper: Adds a subtle heat and depth to the cure.

Dill: Fresh dill imparts a fragrant, herbaceous note that complements the salmon beautifully.

When preparing gravlax, ensure the salmon fillet is completely skinless and free of any pin bones. This will allow the curing mixture to penetrate the fish more evenly. Additionally, when wrapping the baking dish with plastic wrap, make sure it is airtight to prevent any air from interfering with the curing process. Using a weight, such as a heavy plate or cans, helps to press the salmon down, ensuring it absorbs the flavors from the beetroot mixture thoroughly.

• salmon fillet - Substitute with trout fillet: Trout has a similar texture and flavor profile to salmon, making it a suitable alternative for gravlax.

• beetroot - Substitute with carrot: Carrots can provide a similar sweetness and color, though the flavor will be slightly different.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and salinity, making it a good replacement for sea salt in curing.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and also adds a unique flavor to the gravlax.

• crushed black pepper - Substitute with white pepper: White pepper offers a similar level of heat and can be used as a direct substitute.

• dill - Substitute with fennel fronds: Fennel fronds have a similar anise-like flavor and can be used to replace dill in the recipe.

• To store your beetroot gravlax, first ensure it is thoroughly dried after the curing process. Use paper towels to pat it dry, removing any excess moisture.

• Wrap the salmon tightly in plastic wrap or aluminum foil. This helps to maintain its freshness and prevent any air from reaching the fish, which can cause spoilage.

• Place the wrapped gravlax in an airtight container. This additional layer of protection ensures that the flavors are preserved and the fish remains fresh.

• Store the container in the coldest part of your refrigerator. The gravlax can be kept in the fridge for up to one week, allowing you to enjoy it over several days.

• For longer storage, freezing is an excellent option. Wrap the gravlax in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Place the wrapped gravlax in a freezer-safe bag or container. Label it with the date to keep track of its storage time.

• When ready to use, thaw the gravlax in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the fish.

• Avoid refreezing gravlax once it has been thawed, as this can affect its quality and taste. Instead, portion it out before freezing if you anticipate needing smaller amounts.

• Enjoy your beetroot gravlax with a variety of accompaniments such as bread, crackers, or as part of a vibrant salad.

• For a quick and gentle reheat, place the beetroot gravlax on a microwave-safe plate. Cover it with a damp paper towel to retain moisture and microwave on low power for 20-30 seconds. Check and repeat if necessary, ensuring not to overheat.

• Alternatively, you can use a steamer. Place the gravlax on a heatproof plate and set it in the steamer basket. Steam for 1-2 minutes, just enough to warm through without cooking the delicate salmon.

• If you prefer an oven method, preheat your oven to 275°F (135°C). Wrap the gravlax in aluminum foil to keep it moist and place it on a baking sheet. Warm in the oven for about 10 minutes.

• For a stovetop approach, heat a non-stick skillet over low heat. Add a small amount of olive oil or butter. Place the gravlax in the skillet and gently warm for 1-2 minutes on each side, being careful not to overcook.

• If you have a sous-vide machine, set it to 120°F (49°C). Place the gravlax in a vacuum-sealed bag and immerse it in the water bath for about 15 minutes. This method ensures even reheating without altering the texture.

• For a cold option, simply let the gravlax come to room temperature by leaving it out for about 30 minutes. This can enhance the flavors without the risk of overcooking.

• Mixing bowl: A large bowl used to combine the grated beetroot, sea salt, sugar, black pepper, and chopped dill.

• Grater: A tool used to grate the beetroot into fine pieces.

• Baking dish: A dish where the salmon fillet is placed and covered with the beetroot mixture.

• Plastic wrap: Used to tightly wrap the baking dish to ensure the salmon is well-pressed and the flavors are sealed in.

• Weight: An object like a can or a smaller dish used to press down on the salmon during the curing process.

• Refrigerator: Used to store the salmon while it cures for 24-48 hours.

• Knife: A sharp tool used to slice the gravlax thinly after curing.

• Paper towels: Used to pat the salmon dry after rinsing off the beetroot mixture.

• Cutting board: A surface to place the salmon on while slicing it thinly.

• Serving platter: A dish to present the sliced gravlax with bread, crackers, or as part of a salad.

Prepare the beetroot mixture in advance: Mix the grated beetroot, sea salt, sugar, black pepper, and chopped dill ahead of time and store it in the fridge.

Use a food processor: Grate the beetroot quickly using a food processor instead of doing it by hand.

Choose a thin salmon fillet: A thinner salmon fillet will cure faster, reducing the waiting time.

Double the recipe: Make a larger batch of gravlax and freeze portions for future use.

Pre-slice the bread or crackers: Have your bread or crackers ready to serve to save time during presentation.