Beetroot Gravlax

Name: Rote-Bete-Gravlax
Total time: 48 h
Ingredients: 60 g Grobes Meersalz; 40 g Weißer Zucker; 150 g Rote Bete, roh und gerieben; 20 g Frischer Meerrettich, gerieben; 30 g Frischer Dill; 5 g Zitronenabrieb

Curing MixFishCold SmokingEasy48 hrsNo cooking – Cold curingNo smoking – CuringNo smoke

This spectacular gravlax combines the classic curing technique with the earthy aroma of beetroot, which gives the salmon a vivid violet-red colour. The combination of grated beetroot, horseradish and dill creates a complex flavour profile with sweet and spicy notes. Visually an absolute highlight on any buffet or festive table.

Ingredients(for 1 kg)

Coarse sea salt60 g

White sugar40 g

Raw beetroot, grated150 g

Fresh horseradish, grated20 g

Fresh dill30 g

Lemon zest5 g

Instructions

Preparation

20 minutes

Put on gloves. Check the salmon for bones and remove them. Peel raw beetroot and grate finely. Grate horseradish. Roughly chop dill. Combine all ingredients into a homogeneous curing paste.

Rubbing and Wrapping

15 minutes

Spread cling film generously on the work surface. Spread one third of the paste onto the film, place the salmon skin-side down on top. Distribute the remaining paste on the flesh side, covering the sides and ends well. Roll up tightly.

Curing

48–60 hours

Place the wrapped salmon in a baking dish, weigh it down and refrigerate at 2–4 °C. Turn after 24 hours. Do not discard the deep red brine that forms – it intensifies the colour.

Rinsing and Slicing

10 minutes

Unwrap the salmon and rinse off the paste under cold water. Pat dry. Slice into thin diagonal pieces with a sharp knife. Display the vibrantly coloured edges of the salmon proudly.

Pro Tip

Always wear gloves when working with beetroot as it stains intensely. The curing time can be extended to 60 hours to achieve deeper colour penetration.

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