Beetroot Cured Salmon Gravlax

Frexh Choice 74
Amazing with salads!

Salmon gravlax is super easy and adds a touch of class to your nibbles or added to a salad or just sliced and eaten as is!

This is based on a 500g piece of fresh Salmon - pin boned with skin on.


  • 500g fresh salmon
  • 1/2 cup sugar
  • 1/2 cup sea salt
  • 1/2 cup fresh grated beets
  • 1tsp white peppercorns crushed
View Method Beetroot Cured Salmon Gravlax


  1. Mix the cure together and spread over the salmon flesh.
  2. Cover with cling film and put in fridge.
  3. 12 hours for light cure, 24-36 for medium - our favourite and 48-60 hours for hard cure.
  4. Wash salt cure off under a tap - pat dry.
  5. Slice finely and serve with horseradish, crème fraiche, pickles and chutneys.
View Ingredients Beetroot Cured Salmon Gravlax
View Method Beetroot Cured Salmon Gravlax
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