Gravadlax Recipe

Right, so—gravadlax. It’s basically cured salmon, but this one’s got a beetroot-vodka twist that honestly takes it to another level. You cure it yourself, and yeah, it looks dead posh but it’s surprisingly low-effort. No cooking, just a bit of patience and a fridge that works. Great for brunch boards, parties, or just showing off quietly.

Ingredients Needed

For the Cure:

• 200g raw beets — peeled and trimmed
• 100g rock salt
• 50g demerara sugar
• 50ml vodka — adds flavour + helps the cure penetrate
• 1 big bunch of fresh dill (60g)
• Zest of 1 lemon
• 50g fresh or jarred horseradish — fresh is fire but jarred works

For the Salmon:

• 1 x 700g side of salmon, skin on, scaled + pin-boned — get good quality, sustainable if you can

How To Make Gravadlax

1. Blitz the Cure Together: Chuck the beets, salt, sugar, vodka, dill, lemon zest, and horseradish into a food processor. Blitz it ’til it looks like pink rubble. Don’t drink the mix — I mean it smells amazing, but it’s not a smoothie.
2. Prep the Salmon: Rub a bit of the mix on the skin. Lay it skin-down on a tray (line it if you like less mess). Pack the rest of the cure on top — proper press it in. Like a beetroot blanket.
3. Wrap + Weigh Down: Clingfilm over the top, tight as you can. Then add something weighty on top — a baking tray with tins works. Into the fridge it goes for 36 to 48 hours. Chunkier fillet? Leave it longer.
4. Rinse + Dry: Unwrap it (gloves help, beet juice gets everywhere). Tip the juices — they’re not for keeping. Scrape off the cure, gently rinse or just pat clean. Dry with paper towel.
5. Wrap + Rest Again: You can press fresh dill on top now if you’re feeling extra. Re-wrap tightly in clingfilm. Back in the fridge. Ready to slice thin anytime over the next 2 weeks.
6. Serve It Up: Use a long sharp knife. Slice on the bias, gentle strokes. Let the knife hit the skin, then flick. Layer on a board. Add bread, pickles, maybe mustard sauce. Job done.

Why I Love This Recipe

I first made this at Christmas, when I was totally skint but wanted something that felt fancy. You get this lush, glossy salmon with beet-stained edges — looks like it came from a deli. But it’s just you, a blender, and a fridge. Tastes mad good, like sweet-salty-earthy-fresh all at once.

Recipe Tips

• Use gloves for the beetroot mess — your fingers will go pink
• Slice salmon when it’s cold for clean cuts
• You can sub vodka for gin or aquavit — changes the flavour slightly
• If using jarred horseradish, drain off the liquid first
• Want more punch? Add crushed peppercorns or fennel seed to the cure
• Cure time matters — undercured fish will be too soft, not firm
• Don’t rinse too aggressively or you’ll lose flavour

How To Store Gravadlax

• At Room Temperature: Don’t. Always keep it cold.
• In the Fridge: Wrapped tightly, lasts up to 2 weeks. Keep it in the coldest part.
• In the Freezer: Wrap in clingfilm + foil or vacuum seal. Freeze for up to 3 months. Thaw slowly in fridge.
• Reheating: You don’t reheat it — serve cold or room temp.

Nutrition Facts (per serving)

• Calories: ~210
• Carbs: 3g
• Protein: 18g
• Fat: 13g
• Sugar: 2g
• Fibre: 0.6g
• Sodium: High — it’s cured

Let’s Answer a Few Questions! (FAQs)

• Q: Can I use frozen salmon?
  A: Yep, just thaw it completely and pat it super dry before curing. Make sure it’s good quality.
• Q: Is this safe to eat raw?
  A: It’s cured, not raw — the salt + sugar draw moisture out and kill bacteria. Use fresh fish and store it properly.
• Q: What can I use instead of vodka?
  A: Gin, aquavit, or even white wine. Each gives a different vibe.
• Q: Can I make it spicy?
  A: Totally. Add chili flakes, pink peppercorns, or a bit of mustard powder to the cure mix.