Beet and Horseradish Gravlax (Salmon)

One more gravlax recipe, now with beets and horseradish. Adapted from Jamie Magazine.


1 lb. salmon
5 tbsp. salt
2 tbsp. sugar
1 tbsp. prepared horseradish
2 medium beets, cooked
1/2 cup dill, chopped
zest of half medium lemon


Place the salmon on a large bowl or tray (I used glass lasagna pan), skin-side down. Cover with salt, sprinkle sugar on top. Spread the grated horseradish and beets all over the salmon. Sprinkle chopped dill. Grate over the lemon zest, then cover the tray of salmon with parchment paper. Put into the fridge for 48 hours.

After 2 days, discard away all the toppings. Pat the fillet dry with kitchen paper. slice thin and serve.

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2 Responses to “Beet and Horseradish Gravlax (Salmon)”

  1. […] love gravlax, I like to collect new recipes and methods to make it. I found this one by accident, you know, click one link, two links… red link, blue […]

  2. […] made Beet and Horseradish Gravlax once and love horseradish taste in my gravlax, so I made it without beets and dill. Try it in […]

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