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The starter, From around the world

Beet cured salmon gravlax

Beet cured salmon gravlax is a starter for 6 people where the fish cures in salt, sugar, and raw beet for a full day. It takes 30 minutes of active work spread over two days, is entirely made the day before, and stays easy to pull off at €3.90 per person. Success depends on the curing time and on slicing the salmon very thin right before serving.

A salmon cured in salt, sugar, and beet, turned a deep pink, sliced thin and served with a dill cream, elegant and easy.

Beet cured salmon gravlax
For
6 people
Work
30 min
Total time
25 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.90
Calories per person
270 kcalcalculated by Kiloach, your weight coach

Raw beet turns the salmon a deep pink that sets this dish apart from classic gravlax, while adding a faint earthy note that balances the salt and sugar cure. The texture turns both firm and silky, quite different from smoked salmon, and the thin slices melt under the dill cream. It is a starter that impresses with its color before anyone even takes a bite.

This dish works well for a dinner party or a family holiday meal, since it is fully made ahead and frees up the kitchen on the day. Serve it as a starter before a braised dish or roast poultry, so the menu moves smoothly from something fresh to something heartier. It also fits beautifully on a Christmas or New Year's table, where the pink of the beet makes its mark.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 10 min
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, you make the cure, coat the salmon, and set it in the fridge under a weight, then flip it the next morning for even coloring. Right before guests arrive, you rinse the fish, dry it, and make the dill cream. At serving time, all that is left is slicing it thin and plating.

The ingredients

6 people

Fish counter

  • Fresh salmon fillet with skin 900 g

Fruits and vegetables

  • Raw beet 2
  • Dill 1 bunch
  • Lemon 1

Pantry

  • Coarse saltoften in the pantry 100 g
  • Sugaroften in the pantry 100 g
  • Peppercornsoften in the pantry 1 tsp

Dairy

  • Heavy cream 20 cl

Bakery

  • Rye bread 6 slices

Allergens Fish, Lactose, Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Grate the beet and mix it with the coarse salt, sugar, half the chopped dill, and crushed peppercorns. 10 min

    Wear gloves, beet stains your hands.

  2. Coat the salmon with this mixture, wrap it in plastic wrap, and set a weight on top in the fridge.

    Place the salmon in a dish, it releases a lot of liquid.

The same dayDuring the day, whenever you get a moment.

  1. Flip the salmon and drain off the liquid.

    Flipping the fish spreads the cure and colors the flesh evenly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Quickly rinse the salmon, pat it dry, and mix the cream with the remaining dill and lemon.

    Don't rinse too long, it would lose its color.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice the salmon into thin strips, arrange them on plates with the cream and rye bread.

    Use a long, thin knife, angled, for very thin slices.

Our tips to get it right

  • Pick a very fresh salmon fillet, ideally a center cut piece of even thickness, so the cure works evenly through the whole piece.
  • Weigh the salt and sugar precisely, the ratio matters as much as the curing time for a firm texture that isn't too salty.
  • Keep the salmon well chilled throughout curing, between 2 and 4 degrees Celsius, to stay safe and keep the flesh looking its best for slicing.

The variations

  • Swap the raw beet for bottled beet juice mixed with the salt and sugar if you don't have raw beet on hand, the color will be slightly less intense.
  • For a gluten free version, serve the gravlax with buckwheat blinis or potato pancakes instead of rye bread.
  • For kids, serve a few slices without the dill cream, just a squeeze of lemon and some buttered bread.

What to serve it with

  • Toasted rye bread or warm blinis
  • A dry, mineral white wine
  • Cucumber salad with dill

Storage

Sliced gravlax keeps for 2 days in the fridge in an airtight container. It does not freeze well once cured, since the texture turns too soft after thawing. Serve it cold, straight from the fridge.

Questions about this recipe

Can you use cooked beet instead of raw?

Raw beet works better since it releases less water and colors the flesh more deeply. Cooked beet still works but gives a paler result and a runnier cure.

How do you know the gravlax has cured enough?

The flesh should feel firm to the touch and look slightly translucent at the edges once sliced. If it is still soft after a full day, let it cure a few more hours.

Can you serve the gravlax in thicker slices?

Thicker slices work but change the texture in the mouth, the fish turns meatier rather than melting. A long, thin, sharp knife remains the best tool for even, thin slices.

What bread works if you don't like rye?

A lightly toasted country loaf or plain blinis make a fine substitute for rye bread. The key is a base that won't overpower the taste of the salmon.

Can a beet cured salmon gravlax be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a beet cured salmon gravlax?

Allow 25 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a beet cured salmon gravlax?

About 270 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a beet cured salmon gravlax cost?

About €3.90 per person, that's €23.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Remember to ask your guests about their allergies before putting your menu together.

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