Beet-cured salmon gravlaxBy Chatelaine
Looking for a great, make-ahead brunch classic to wow your guests? Give cured salmon gravlax a try. We use beets to give the gravlax an extra bit of pizzazz.
- 1 1/2 cups kosher salt
- 1 1/2 cups granulated sugar
- 1 cup chopped fresh dill
- 3 cups grated fresh beets
- 1 kg skin-on salmon fillet
To serve (optional)
- Flatbread crackers or pumpernickel bread
- Cream cheese , softened
- Shaved red onion
- Sliced cucumbers
- Fresh dill
- Lemon Wedges
- Combine salt, sugar and dill in a small bowl. Lay 2 large sheets of plastic wrap, lengthwise, on a rimmed baking sheet, overlapping by about 3 in. Spread half of the salt mixture onto the plastic wrap to an area the size of the salmon fillet. Lay salmon on top, skin-side down.
- Completely cover salmon with grated beets, patting them down to coat well, then top with remaining salt mixture. Wrap tightly in plastic wrap. Top with a second baking sheet. Weigh down salmon by placing heavy objects, such as canned foods, on top sheet. Refrigerate and let cure for 48 hours.
- UNWRAP salmon, then scrape off and discard salt mixture. Wipe clean with paper towels.
- CUT salmon into thin slices with a sharp knife. Arrange slices on a platter and serve with flatbread or pumpernickel, cream cheese, shaved red onion, cucumbers, capers, fresh dill, microgreens and lemon wedges.
Cured salmon gravlax is an excellent make-ahead brunch dish because the curing time means all your prep is done long before your guests arrive.
Wear rubber gloves and an apron while removing salmon from cure to avoid stains on clothes and hands.
Nutrition (per serving)
- 12 g,
- 3 g,
- 7 g,
- 1209 g,