Beetroot Gin Salmon Gravlax

Beetroot Gin Salmon Gravlax

A really simple scandavian-style cured salmon with a modern gin and beetroot flavour twist.


  • Half a side of salmon
  • 1/3 cucumber
  • 3 cooked small beetroots
  • 200g table salt
  • 200g caster sugar
  • 2tsp black peppercorns
  • 1 tbsp juniper berries
  • Lemon, zest
  • Lime, zest
  • 2 tsp caraway seeds
  • 2 tsp fennel seeds


  1. Prepare the salmon by checking there is no small bones and by removing the skin, then place in to a deep tray
  2. In a food processor place all the other ingredients except the salt and the sugar and blitz until it forms a deep red liquid
  3. In a separate bowl combine the sugar and salt with the liquid to form a sludgy paste.
  4. Pour the sludgy paste over the salmon and make sure it is completely covered.
  5. Cure the salmon for 24 hours turning it over halfway through. The sludgy paste should turn in to a liquid due to the osmotic difference.
  6. Once cured gently wash of the sludgy liquid under a cold tap
  7. Cut the salmon into 1 cm slices.
  8. Serve and enjoy!


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