Ingredients
Instructions
- Wear gloves if you want to avoid beetroot stains. Pat the salmon dry and check for pin bones.
- Mix the grated beetroot with salt, sugar and black pepper. Spread half the dill in a shallow dish, lay the salmon skin-side down and press the beetroot cure over the flesh. Finish with the remaining dill.
- Wrap the fish tightly, place it in a dish to catch liquid and refrigerate for 24–36 hours, turning once or twice. Keep it cold throughout the cure.
- Scrape off the beetroot mixture and pat the fish dry. Slice thinly across the grain; the outer flesh should have a deep pink rim.
- Serve chilled with mustard-dill sauce, rye bread and lemon. Read the food-safety note below before curing wild-caught fish.
Kitchen note: Use salmon from a reputable supplier that is suitable for raw or cured dishes. Sweden’s Food Agency advises freezing wild-caught fresh fish intended to be eaten raw, cured or cold-smoked at −18°C for at least three days; farmed salmon generally does not need this parasite precaution. Keep the fish refrigerated throughout curing. . See Livsmedelsverket guidance.
Why you'll like this recipe
- Beetroot, dill, salt and sugar gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: thin slices with mustard sauce and rye bread.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Use salmon from a reputable supplier that is suitable for raw or cured dishes. Sweden’s Food Agency advises freezing wild-caught fresh fish intended to be eaten raw, cured or cold-smoked at −18°C for at least three days; farmed salmon generally does not need this parasite precaution. Keep the fish refrigerated throughout curing.
- Turn the wrapped salmon during curing so the seasoning reaches it evenly.
- Slice with a long sharp knife just before serving for the neatest pieces.
What to serve with it
Serve with mustard-dill sauce, rye bread, crispbread and lemon. The earthy beetroot colour makes this gravlax especially striking on a sharing platter.
Storage
Keep gravlax refrigerated at 4°C or colder in a clean, sealed container. Follow the package date and eat it promptly after opening.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare it ahead?
Curing does not reliably kill all parasites. Follow the advice above for wild-caught fish and keep the salmon refrigerated throughout the process.