Gravlax (aka gravad laks) is a Swedish (or generally Scandinavian) way to cure salmon.
If you like smoked salmon, then you will love the cured version.
The salmon fillet is somewhat “cooked” while buried in a flavored mixture of salt and sugar for 72 hours (3 days).The result is a firm fillet, thinly sliced and served as an appetizer, on canapés (as I did in the picture above using blini), in a sandwich, or adorning a salad.
Generally, salt, sugar, and dill are all you need to make gravlax, but I couldn’t resist the temptation to use beetroot to create a beautiful looking fillet: coral rimmed with magenta.
It’s wonderful to make at home because not only does it have such various uses, it is also much more economical than buying cured salmon, as well as lasting up to three weeks in the refrigerator.
600g-800g salmon fillet
1 cup sugar
1 cup salt
2 medium beetroot
2 Tbsp cracked pepper
2 Tbsp fennel seeds
Line a non-reactive dish with plastic wrap; set aside.
Wash and pat dry the salmon fillet; set aside.
Put the salt, sugar, pepper, and fennel seeds in a bowl.
Peel and roughly grate the beetroot; add the the salt mix.
Zest the grapefruit, lemon, and orange; add to the salt mix; mix to combine.
Slice the citrus thinly into rounds.
Arrange half the citrus slices over the base of the lined dish.
Sprinkle over half the beetroot-salt.
Place the salmon fillet over the salt.
Sprinkle to cover with the other half of salt mix.
Cover with remaining half of citrus slices.
Tightly wrap to seal with the overhanging plastic wrap.
Place a heavy weight over the bundle, and refrigerate it for three days, turning the bundle once a day.
After 72 hours, open the bundle and remove the fillet.
Discard remaining ingredients.
Rinse under cold water and pat dry the fillet.
Slice finely and serve as desired.
Will keep up to three weeks refrigerated in an air-tight container.