Beetroot salmon gravlax a Nordic treat that’s easy to make and beautiful to look at.
There is a real satisfaction I get from preserving food whether it be curing, fermenting or pickling it feels like I’m revisiting ancient traditions. However this salmon gravalax is only lightly cured so it wont last too much longer than normal salmon just keep for a few days. Gravlax is made using a Nordic curing technique using salt, sugar and dill, it may take some time and a bit of patience will be needed but its incredibly easy to make and the results are delicious. I added beetroot to my cure which I adapted from Jamie Olivers recipe. The beetroot gave the salmon a beautiful deep pink colour.
I served my beetroot salmon gravlax on some crispy rye crackers with some cucumber slices, watercress and sour cream.