Beet-Cured Gravlax

This vibrant and flavorful dish is a colorful twist on classic gravlax. Serve on a bagel with cream cheese, or dress it up as a fancy appetizer to pass or plate at a potluck or dinner party.

Ingredients

(makes ½ pound of gravlax)

  • ½ lb. sushi-grade salmon (or any fatty fish, like hamachi or kampachi)

  • ¼ cup salt 

  • ¼ cup sugar

  • 1 tsp. ground black pepper 

  • ½ cup grated beets 

  • 1 bunch dill

Instructions:

  1. Combine salt, sugar and pepper in a bowl.  Then peel and grate beet, roughly chop dill, and add both to the mixture.  

  2. Rinse and pat dry fish filets. Remove skin from fish to ensure both sides cure evenly.  

  3. Lay fish out on plastic wrap and thoroughly cover both sides with the brine. Fold the plastic wrap over the fish to totally seal the package, then place it in a plastic or glass tray and weigh it down with something nice and heavy (textbooks work great)

  4. Place fish in the fridge and allow to cure for around 12 hours, then flip the package and return to the fridge for another 12+ hours.  

  5. Slice and serve on a bagel or toast, or dress it up as a fancy appetizer. Cured fish can be safely stored in the fridge for 2-3 days.