Beet-Cured Salmon Gravlax Delight

A bright, tasty and nutritious appetizer made from red fish. The delicate taste of bright salmon slices, changing color from soft orange to bright burgundy, will not leave anyone indifferent and will attract the attention of absolutely all participants in the feast. This is what makes gravlax so popular all over the world!
cook time: 24h 30 min
Lucas Halstead
Beet-Cured Salmon Gravlax Delight

Nutrition Facts (per serving)

149
Calories
3g
Fat
15g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Sugar 200 g
Cilantro, coriander (seeds) 2 tbsp
Orange zest (2 oranges) 3 tbsp
Beet (average) 3 pc
Basil (bunch) 10 g
Salmon (or any red fish) 800 g
Sea salt (large) 160 g
Liquor (limoncello) 4 tbsp
Zest (lime) 1 tbsp

Recipe instructions

Step 1

Step 1
How to make salmon gravlax? To prepare a delicious cold red fish appetizer, prepare the necessary ingredients. You can use any red fish: trout, salmon, pink salmon. It is better to take coarse sea salt. You can use green or purple basil. You can replace limoncello liqueur with cognac or rum.

Step 2

Step 2
Wash the salmon fillet well, dry it, hit the backbone and remove the large and small bones with tweezers. You can cut off the lower narrow part of the fish, leaving only the thicker part of the flesh. Brush the fish with limoncello or cognac. It’s better not to cut the fish into pieces and use it in one piece, but since it didn’t work out as planned, it’s okay — you can put the cut pieces tightly together.

Step 3

Step 3
Peel the beets and grate them on a medium or coarse grater.

Step 4

Step 4
Wash the basil, dry and finely chop.

Step 5

Step 5
In a bowl, combine grated beets, sugar, sea salt, lime and orange zest, coriander seeds and chopped basil.

Step 6

Step 6
Mix everything thoroughly. You should get a homogeneous wet mass. Because of the salt, the beets will release a lot of juice, which needs to be drained.

Step 7

Step 7
Spread the beet mixture evenly over the prepared fish fillets.

Step 8

Step 8
Wrap the fish tightly in cling film.

Step 9

Step 9
Transfer the fish to a plate or mold with sides and place some weight on top. Place the fish in the refrigerator for 24 hours, periodically draining the released liquid.

Step 10

Step 10
Before serving, remove the beet mass from the fish and rinse the fillet under running water.

Step 11

Step 11
Dry the fish with paper towels, cut into thin slices and serve. Bon appetit!

Additional rubrics

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