I don't make cured salmon very often, but every time I do, I’m reminded of how incredibly flavorful it is, and it makes me wonder why it’s not enjoyed more often outside the winter holidays. Especially during the colder months, it’s a wonderful idea, and so easy to prepare – the waiting time is longer than the preparation itself – and you can customize it depending on the flavors you choose to incorporate. For this version, I went with beetroot, which not only adds flavor to the salmon but also gives it a vibrant, stunning color.
INGREDIENTS:
1 piece of fresh salmon (approximately 500 g)
1 medium beetroot, roasted and grated
50 ml gin
100 g sea salt
100 g brown sugar
2 eggs
2 slices of toasted bread
1 teaspoon freshly grated horseradish
Lemon juice
Sea salt and freshly ground black pepper
PREPARATION:
In a bowl, mix 100 g sea salt with 100 g brown sugar. This 1:1 ratio is ideal for achieving the perfect balance of sweet and salty. Add the grated beetroot, and stir in the gin to infuse a subtle note of alcohol that will enhance the flavors of the gravlax. Coat the salmon in this mixture, wrap it in cling film, and refrigerate for 12 to 48 hours. The longer it sits, the more intense the flavor will become, and the firmer the texture.
Once the time has passed, remove the salmon and gently rinse it under cold water to remove any excess salt and beetroot. Pat it dry with a paper towel to absorb the moisture, then slice it very thinly. The inside will have a vibrant orange color, while the outer edges, tinted red from the beetroot, will create a beautiful contrast.
It can be served on a platter as part of a festive menu alongside other dishes, or as a luxurious brunch, like I did, with sourdough bread and a poached egg. I topped the poached egg with a mixture of beetroot and freshly grated horseradish – a combination my mother often makes that adds a slightly spicy note to the dish. I garnished it with a few fresh dill leaves and a drizzle of extra virgin olive oil.
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