Beet Gravlax

For this Beet Gravlax, head to your favorite purveyor of seafood and pick up a gorgeous piece of salmon. Then head to your local farmer’s market to stock up on fresh beets and other goodies. Before heading home, stop in at a local distiller for a lovely bottle of gin. When you get back to the kitchen, sip alight gin and tonic while you prepare this easy-to-make recipe for gravlax – a kind of cured salmon. 48 hours later, plate your salmon with spicy microgreens, fresh yogurt, and slices of toasted bread. Share it with friends around the brunch table or keep it all to yourself. We won’t say a word

What is Gravlax?

Gravlax is a Nordic dish that uses a cured salmon in a fairly simple yet still elegant preparation. You cure fresh salmon fillets with a mixture of salt, sugar, and often other spices like pepper or juniper berries. This curing process, which typically lasts for several days, draws out moisture and results in a firm, silky texture featuring a delicate, savory taste. Unlike smoked salmon, gravlax is not cooked or smoked, relying solely on the curing process to preserve and flavor the fish.

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Beet Gravlax

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• Author: Anna Franklin

Print Recipe

Description

Who knew curing could be such a delicious process?

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Ingredients

Scale 1x2x3x

• 1 lb salmon, boneless and skinless
• 3 medium-sized fresh beets, peeled and grated
• 1/2 cup Kosher salt, not table salt
• 1/4 cup sugar
• 2 tbsp locally distilled gin
• 1 tsp lemon zest
• 2 tsp black peppercorns
• 1 tsp juniper berries (optional)
• 1 tsp coriander seeds

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Instructions

1. Begin by peeling and dicing 3 medium sized beets. This should yield around 7 oz of beets.
2. Place chopped beets, salt, sugar, coriander, black peppercorns, lemon zest, and gin, into a food processor. Pulse until soupy but still thick and somewhat chunky.
3. On a sheet pan, place a long piece of plastic wrap vertically. Place another long piece of plastic wrap horizontally.
4. Pour about ⅓ of the mixture onto the plastic wrap and use a rubber spatula to spread it across. It should be evenly distributed and thick enough to not see through it.
5. Pour another ⅓ – ½ of the curing mixture onto the exposed skin side of the salmon and, again, use the rubber spatula to spread it. Be liberal in your use of the curing mixture and make sure all of the salmon is covered.
6. Wrap the salmon in the plastic wrap as you would a burrito. First wrap one horizontal side, then tuck in both vertical sides, then the other horizontal side. Take another long piece of plastic wrap and giving it a second wrap to prevent excess leakage.
7. Place the salmon flat in the refrigerator in a container or sheet pan. Wait 48 hours or more.
8. When ready to serve, slice thinly with a sharp knife.
9. Plate with fresh yogurt or sour cream, fresh avocado slices, quinoa, capers, chive flowers, and fresh, spicy microgreens like nasturtiums.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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