THIS CAFE LIFE
Beet Cured Salmon Gravlax
Salmon cured with beets, citrus, and sea salt for clean flavor and a vibrant magenta finish — simple technique, striking result.
Prep Time:
15 Minutes
Cook Time:
Yield:
8 - 10
Ingredients
4 # Salmon filet - ask your fishmonger for 2 tail pieces, 2 # each.
1/4 C. Vodka
1 C. Sugar
1 C. Kosher Salt
2 Beets, roughly chopped, then pulverized
Zest from 2 lemons
1 T. Caraway seeds, toasted
2 sprigs fresh thyme
Toast the caraway seeds in a saute pan over medium heat until fragrant, stirring often to prevent scorching,
Use a mortar and pestle to grind the caraway seeds and thyme.
Place the salmon filets, skin side down, on several pieces of plastic wrap. Pour the alcohol over the flesh. Combine all ingredients is a bowl, and rub all ingredients onto the fish, pressing lightly with your hands. Place the fish, flesh side, together (tails opposite) to produce a brick. Wrap tightly and place into a glass or ceramic vessel (casserole dish, etc). Place something to stabilize (I use a small rectangular cutting board) and weigh down with a large can. Place in refrigerator and turn every 12 hours. Cure for 2 - 3 days.
When you are ready to serve, unwrap salmon and discard juices. Gently wipe off marinating mixture. To cut, use your sharpest knife, hold the tail with one hand for leverage, and slice very thinly, away from the tail, at an angle, just avoiding the skin.
Serve with rye toasts and horseradish crema (horseradish added to sour cream)