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Serves
US | Metric
Ingredients
  • 600 g Side of Salmon, skin on
  • 200 g Fresh Beetroot (around 3small balls of beetroots)
  • 4 tbsps Rock Salt
  • 2 tbsps Brown Sugar
  • 60 ml Gin (or vodka) I just prefer Gin
  • 1 Big Bunch of Fresh Dill
  • 1 Zest of a Lemon
  • 2 Heaped teaspoon Horseradish Cream
  • 1 tsp Freshly Ground Black Pepper
Salmon Gravlax Salmon Gravlax

Salmon Gravlax

Making your own Salmon Gravlax may sound posh and complicated but honestly, its one of the easiest and most delicious things to make! Perfect for a lovely weekend breakfast or brunch...it will leave you feeling incredibly decadent.

Prep 10 minutes
Total 72 hours
  1. Place the beets, salt, sugar, gin and dill in a food processor (or a bowl if you are using a handheld blender) and along with the horseradish cream, black pepper and lemon zest then blitz to combine so it becomes a thick sauce.
  2. In a vessel big enough to hold the salmon, spoon a tablespoon of the sauce onto the base then place the salmon skin side down into the tray/bowl. Pour the rest of the cure all over the salmon so it is completely covered.
  3. Cover tightly with clingfilm and pop something heavy on top of the thickest part of the salmon to weigh it down (I used my pestles from my pestles and mortars!)
  4. Place in the fridge for 3 days - check the texture after 2 days, if feeling quite firm already it should be cured enough, however the thickest part of mine still felt a little soft so I popped it back in the fridge for another day!
  5. Once cured, take out of the fridge and wash all of the cure off the salmon with cold water - discard the all of the cure. Pat dry and if using right away, cut very thin slices across the grain (the grain will run the length of the salmon so you want to cut horizontally against that).
  6. If you are not using right away, cover tightly with clingfilm and it will keep in the fridge for up to two weeks.
  7. I recommend serving with poached eggs on toast for a lovely decadent breakfast or brunch! Alternatively it will go fantastically well with cream cheese and rye bread with some pickled cucumber. Anything goes!
Salmon Gravlax Salmon Gravlax

Salmon Gravlax

Making your own Salmon Gravlax may sound posh and complicated but honestly, its one of the easiest and most delicious things to make! Perfect for a lovely weekend breakfast or brunch...it will leave you feeling incredibly decadent.

favorite
print
like
Prep 10 minutes
Total 72 hours
Serves
US | Metric
Ingredients
  • 600 g Side of Salmon, skin on
  • 200 g Fresh Beetroot (around 3small balls of beetroots)
  • 4 tbsps Rock Salt
  • 2 tbsps Brown Sugar
  • 60 ml Gin (or vodka) I just prefer Gin
  • 1 Big Bunch of Fresh Dill
  • 1 Zest of a Lemon
  • 2 Heaped teaspoon Horseradish Cream
  • 1 tsp Freshly Ground Black Pepper

  1. Place the beets, salt, sugar, gin and dill in a food processor (or a bowl if you are using a handheld blender) and along with the horseradish cream, black pepper and lemon zest then blitz to combine so it becomes a thick sauce.
  2. In a vessel big enough to hold the salmon, spoon a tablespoon of the sauce onto the base then place the salmon skin side down into the tray/bowl. Pour the rest of the cure all over the salmon so it is completely covered.
  3. Cover tightly with clingfilm and pop something heavy on top of the thickest part of the salmon to weigh it down (I used my pestles from my pestles and mortars!)
  4. Place in the fridge for 3 days - check the texture after 2 days, if feeling quite firm already it should be cured enough, however the thickest part of mine still felt a little soft so I popped it back in the fridge for another day!
  5. Once cured, take out of the fridge and wash all of the cure off the salmon with cold water - discard the all of the cure. Pat dry and if using right away, cut very thin slices across the grain (the grain will run the length of the salmon so you want to cut horizontally against that).
  6. If you are not using right away, cover tightly with clingfilm and it will keep in the fridge for up to two weeks.
  7. I recommend serving with poached eggs on toast for a lovely decadent breakfast or brunch! Alternatively it will go fantastically well with cream cheese and rye bread with some pickled cucumber. Anything goes!