Gravlax with Shredded Beetroots

Gravlax with Shredded Beetroots

Gravlax, a cured salmon with salt, sugar, and… beetroots! This unique combination will delight many palates.


  • Salmon fillet with skin – 1000 g
  • Sea salt – 1 cup
  • Brown sugar – 1 cup
  • Himalayan salt – 40 g
  • Black pepper – 2 tablespoons
  • Beetroot – 2 pieces
  • Fresh ginger – 5 g


Step 1: Prepare the Ingredients Remove the skin and bones from the fish. In a bowl, mix thoroughly the salt, pepper, sugar, grated beetroots (grated on a coarse grater), and grated ginger (grated on a fine grater).

Step 2: Cure the Salmon Spread about ⅓ of the spice and beetroot mixture on the bottom of a container. Then place the salmon on top and sprinkle it with the remaining mixture, ensuring it’s completely covered. Cover the prepared salmon with plastic wrap and weigh it down with cans or bottles on top. Place it in the refrigerator for about 2-3 days.

Step 3: Serve the Gravlax Remove the salmon from the container and scrape off the beetroots with spices. Pat dry the fish gently with paper towels and slice it into thin strips.

Tip! You can serve gravlax with your favorite bread, such as bagels, as an addition to a salad, or as a standalone appetizer. It also tastes great drizzled with lime juice – slice the lime into wedges and serve it alongside the salmon.

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