Beetroot Cured Salmon

I remember the first time I encountered beetroot cured salmon at a small café in Copenhagen. The vibrant colors stopped me in my tracks – layers of deep pink and magenta that looked almost too beautiful to eat. One bite and I was hooked. The salmon was silky and buttery, with this incredible earthy sweetness from the beetroot that I'd never experienced before. It was completely different from regular gravlax, more complex and visually stunning. When I returned home, I was determined to recreate it. I researched Nordic curing techniques and experimented with ratios until I got it just right. This recipe combines the traditional salt and sugar cure with grated fresh beetroot, which not only adds incredible color but also infuses the salmon with subtle sweetness and earthiness. The process is simple: you sandwich the salmon between layers of the beetroot cure mixture, wrap it tightly, and let time work its magic. After 48 hours, you're left with this gorgeous, jewel-toned salmon that tastes even better than it looks. The fresh dill and lemon zest add brightness, while the black pepper provides a gentle kick. It's a recipe that celebrates the beauty of simple, quality ingredients transformed through patience.

Why I love this recipe

I love this recipe because it's the perfect example of how impressive food doesn't have to be complicated. There's no cooking involved – just mixing, wrapping, and waiting. Yet the results are absolutely restaurant-quality. The beetroot not only creates that stunning visual impact but also adds nutritional value and a unique flavor profile that sets this apart from traditional gravlax. I appreciate how versatile it is too. You can serve it for a fancy brunch, slice it thin for elegant canapés, or simply enjoy it on crackers as a sophisticated snack. The recipe is also quite forgiving – if you cure it for an extra day, it just develops more flavor. What really makes me love this dish is the reaction it gets from people. They're always amazed by the color and flavor, and when I tell them how easy it is to make, they're shocked. It's become my secret weapon for impressing guests without stress. Plus, it keeps well in the fridge, so I can enjoy it throughout the week. Every time I make it, I'm reminded of that little Copenhagen café and how one beautiful dish can inspire you to explore new culinary traditions.

What You Need From Your Kitchen

• Fresh Salmon Fillet: The star of the dish – use sushi-grade quality with skin on for best results
• Fresh Beetroot: Grate finely to release maximum color and flavor for the cure
• Coarse Sea Salt: Works with sugar to cure the salmon and draw out moisture
• Granulated Sugar: Balances the salt and adds subtle sweetness to the cure
• Black Peppercorns: Crush coarsely to add aromatic spice to the curing mixture
• Fresh Dill: Chop roughly and mix generously throughout the cure for classic Nordic flavor
• Lemon Zest: Add bright citrus notes that complement the earthy beetroot

Let's Make These Together

Mix Your Magical Cure

Grab a bowl and combine all those beautiful ingredients – the vibrant grated beetroot, coarse salt, sugar, crushed peppercorns, fresh dill, and lemon zest. Mix it all together until you have this gorgeous purple-red mixture that looks almost too pretty to use. This is where the magic happens – each ingredient plays a role in transforming your salmon from good to absolutely spectacular.

Prepare Your Salmon Canvas

Take your fresh salmon fillet and give it a good pat down with paper towels – you want it nice and dry. Run your fingers along the flesh to check for any sneaky pin bones and remove them with tweezers. Lay out a large piece of plastic wrap and spread about a third of your beetroot cure mixture in the center, creating a bed for your salmon.

Coat That Beautiful Fish

Place your salmon skin-side down on the cure mixture, then take the remaining beetroot cure and pack it all over the top and sides. Don't be shy here – really press it in so every part of the salmon is covered in that vibrant mixture. It should look like a beetroot mountain sitting on your counter!

The Waiting Game

Wrap everything tightly in plastic wrap, making sure it's completely sealed. Pop it in a dish to catch any liquid, then place another dish on top and weigh it down with something heavy. Into the fridge it goes for 48 hours, and here's the important part – flip it every 12 hours. Set reminders on your phone because you don't want to forget!

The Grand Reveal

After two days of anticipation, unwrap your salmon and gently scrape off all that beetroot cure. Give it a quick rinse under cold water and pat it completely dry. Now comes the fun part – grab your sharpest knife and slice thin, angled pieces. Watch how the light catches those gorgeous pink and magenta layers. Arrange on a platter with fresh dill, crème fraîche, and lemon wedges, then step back and admire your masterpiece before everyone devours it!

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Switch Things Up

I first made this beetroot cured salmon for a Scandinavian-themed dinner party, and I was nervous about the curing process – would it work? Would the flavors be balanced? The moment I unwrapped that salmon after 48 hours and saw those gorgeous magenta layers, I knew I'd created something special. The texture was perfect, silky and firm at the same time. What surprised me most was how the beetroot added this subtle earthy sweetness that didn't overpower the salmon at all. Now I make it whenever I want to impress guests without spending hours in the kitchen. The hardest part is resisting the urge to slice into it early! I've experimented with adding horseradish to the cure mix and using different herbs like fennel fronds, but the classic beetroot and dill combination remains my favorite. It's become my go-to recipe for special occasions.

Perfect Pairings

This beetroot cured salmon pairs beautifully with so many accompaniments. Serve it on toasted rye bread or pumpernickel with a schmear of cream cheese for a classic Scandinavian open-faced sandwich. It's also fantastic with crispy potato latkes or blinis, topped with crème fraîche and fresh dill. For a lighter option, arrange the salmon over mixed greens with pickled onions, capers, and a lemon-dill vinaigrette. The earthy beetroot flavors complement roasted root vegetables wonderfully, making it perfect alongside a winter salad with arugula, goat cheese, and candied walnuts. Don't forget the classic accompaniments: thinly sliced cucumbers, red onion, capers, and lemon wedges. For beverages, pair it with champagne, dry white wine, or aquavit for an authentic Nordic experience.

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Frequently Asked Questions

↑ Can I use frozen salmon for this recipe?

While fresh salmon is ideal, you can use frozen salmon that's been properly thawed. Make sure to thaw it slowly in the refrigerator and pat it completely dry before curing. The texture might be slightly less silky than with fresh salmon, but it will still work well and taste delicious.

↑ Why is my salmon not as pink as yours?

The intensity of color depends on the freshness and quantity of beetroot used. Make sure you're using freshly grated beetroot rather than pre-cooked or pickled. Also, ensure the beetroot mixture is packed tightly against the salmon. The longer curing time (up to 72 hours) will also intensify the color.

↑ Can I cure the salmon for less than 48 hours?

You can cure for as little as 24 hours for a very delicate, lightly cured result, but 48 hours is ideal for the best texture and flavor penetration. Some people prefer 36 hours for a softer texture. Just keep in mind that shorter curing times will result in a more raw-tasting salmon.

↑ How thinly should I slice the cured salmon?

Aim for slices about 2-3mm thick, similar to smoked salmon from the store. Use a very sharp, long knife and slice at a 45-degree angle to the cutting board. If you're having trouble getting thin slices, try placing the salmon in the freezer for 20-30 minutes first – it firms up and slices more easily.

↑ What can I do with leftover beetroot cure mixture?

Unfortunately, the cure mixture should be discarded after use as it's absorbed liquid from the salmon. However, you can prepare the dry ingredients (salt, sugar, pepper) in advance and add fresh beetroot, dill, and lemon zest when ready to cure. Don't reuse the mixture as it won't cure effectively and could be a food safety concern.

↑ Can I freeze the cured salmon?

Yes! Cured salmon freezes beautifully. Wrap it tightly in plastic wrap, then aluminum foil, and it will keep for up to 3 months. Thaw slowly in the refrigerator before slicing. Some people prefer to slice it before freezing with parchment paper between slices for easier portioning.

↑ What's the difference between this and regular gravlax?

Traditional gravlax is cured with just salt, sugar, and dill. This beetroot version adds grated beetroot to the cure, which gives the salmon a stunning pink-magenta color and adds a subtle earthy sweetness that complements the fish beautifully. The curing technique is essentially the same, but the beetroot makes it uniquely beautiful and flavorful.

Conclusion

This beetroot cured salmon is one of those recipes that looks incredibly fancy but is actually quite forgiving. The vibrant color from the beetroot makes it a stunning centerpiece for any gathering, from brunch to holiday parties. Once you master this technique, you'll find yourself making it again and again – it keeps well in the fridge and makes an elegant snack or meal component throughout the week. The earthy sweetness of the beetroot complements the rich salmon perfectly, while the fresh dill adds that classic Nordic touch. Serve it thinly sliced with your favorite accompaniments and watch it disappear!