Beetroot Cured Salmon (Gin or Vodka) Recipe

Searching for a surprising new approach to serve salmon for an event? Beetroot Cured Salmon, gently flavoured with spices and somewhat vodka or gin, is a complicated connoisseur delight that’s extremely simple to make at a fraction of the price of retailer purchased salmon gravlax!

This dish is a contemporary traditional splendid for serving as canapés or a sublime starter, or simply having round within the fridge so you may shave slices off to nibble. Lasts for days and days!

Begin this recipe no less than 2 days earlier than serving, ideally 3 days.

Too many cured salmon recipes are method too salty or method too candy! However as soon as you already know the proper proportions, it’s ridiculously easy to make and far cheaper than shopping for from connoisseur shops.

Are you able to impress the pants off your loved ones and buddies?? Deceptively simple, seems gorgeous and outrageously scrumptious to eat: Beetroot Cured Salmon!

What’s Cured Salmon? And why treatment at residence??

Curing is an age-old technique of preserving fish with salt. It additionally occurs to remodel the flavours and texture of the fish in scrumptious methods because the salt (in addition to typically sugar) does its work.

Like different preservation strategies similar to drying, smoking, pickling and so forth, we’ve got much less of a must treatment for preservation functions right this moment. Nonetheless we nonetheless apply these strategies to meals to understand their scrumptious consuming qualities!

Utilizing beetroot within the curing course of is an extra step you are able to do when curing fish that imparts a surprising maroon color to the flesh floor and a refined beetroot flavour! When sliced, the vivid distinction of colors between the beetroot-red and the orange salmon flesh is assured to get everybody ooh-ing and ahh-ing!

However why cease on the beetroot colouring? Curing can be an amazing car for injecting much more flavours into the flesh. So right this moment I’m providing two variations of the beetroot treatment utilizing alcohol and spice flavourings for an extra contact (which I consider actually is pretty conventional in Scandinavia – be happy to remark beneath if you already know!):

1. Gin, juniper and coriander seed ; or

2. Vodka, caraway and coriander seed.

Not solely is home-cured salmon baby’s play as soon as you already know the proper proportion of salt, sugar and flavourings, but it surely’s additionally far cheaper than shopping for equal shop-bought variations. I don’t find out about the place you reside, however right here in Sydney, tiny packets of comparable cured-and-flavoured salmon are marketed as connoisseur and offered for eye-watering costs.

What does it imply to salt-cure salmon?

Curing refers to a technique of preserving salmon utilizing salt and sugar to attract moisture out of the salmon and salt the flesh. This previous approach originates within the Nordic nations and northern elements of Europe, the place salmon within the rivers and oceans is plentiful however preserving meals was traditionally additionally a necessary lifestyle.

Curing extends the shelf lifetime of uncooked salmon by depriving micro organism and different microorganisms of a comfortable setting through which they’ll stay and multiply simply. The method additionally alters the feel of the flesh, inflicting it to turn into firmer very like different cured meats (ham, salami and many others).

Curing moreover supplies the chance so as to add flavour into the salmon. Traditional flavourings embody recent dill (for Salmon Gravlax), and gin or vodka plus spices which is what I’m sharing in right this moment’s recipe.

“So is cured salmon uncooked?” Quick reply: Sure. Whereas the fish is technically uncooked (because it’s not cooked by warmth), the fish is completely suitable for eating, because the salt kills micro organism and many others and inhibits their progress. Prosciutto, salami, and cold-smoked salmon are all examples of scrumptious meals which can be cured however raw!

To make Beetroot-cured Salmon, you want: recent salmon, sugar and salt (for curing), beetroot (for staining) and flavourings (gin or vodka + spices):

• Contemporary salmon – Ideally, sashimi-grade salmon is finest. Nonetheless it doesn’t should be sashimi-grade (ie. recent sufficient to eat uncured), as a result of we’re going to treatment it with sufficient salt to ensure it’s suitable for eating. It does although nonetheless should be very recent! Verify together with your fish monger to make sure the fish is recent sufficient to treatment. However most significantly, examine it your self. If the salmon smells just like the ocean and never “fishy”, and is agency to the contact it’s recent sufficient. If it smells and appears funky, and the flesh is slimy, give it a miss….

  Trimming salmon – The piece of salmon pictured above is neatly trimmed so it’s a good even rectangle form, courtesy of the fish store. When you get a complete facet of salmon that’s not trimmed, the tail finish of the salmon is thinner, the stomach is thinner and the pinnacle half will likely be minimize on an angle. For probably the most even curing and finest presentation, it’s best to trim the salmon so it’s an excellent thickness and form, like pictured beneath. You have to to begin with a 1.5kg / 3 lb entire facet of salmon:

• Sugar and salt – These are the important elements that treatment the salmon. Each draw liquid out of the fish to protect it. Why sugar too? As a result of the quantity of salt required to treatment salmon correctly makes it method too salty. So sugar is a superb approach to share the curing work, whereas additionally balancing the flavours so it’s not simply salt. Sugar doesn’t make the salmon sweet-tasting in any respect. Most smoked salmon, for instance, makes use of sugar in addition to salt.;

• Beetroot (aka beet) – That is what stains the surface of the salmon maroon, making for the putting look. It’s principally for aesthetics, any beetroot flavour is extraordinarily refined; and

• Gin OR vodka plus spices (juniper or caraway, coriander and peppercorns) – These two spirits hailing from cold-weather nations well-known for curing fish naturally work effectively right here! I couldn’t resolve between the 2 so I made a decision to offer each so you may select. It actually comes right down to flavour desire – or drink desire! 😉 When you’re not sure, I’d go for gin. The flavour is milder, smoother and somewhat extra attention-grabbing. Additionally, you will get away with a extra economical liquor (low cost vodka is fairly harsh!).

  The alcohol is completely optionally available nevertheless, and doesn’t have an effect on the treatment when you go away it out. It’s nonetheless completely scrumptious with out! See recipes notes for particulars.

• Gin – When you’re pleased to drink it, it’s good for curing, that’s my rule! Hendrick’s model is a agency favorite in my home. Tanqueray can be a frequent lurker in my liquor cabinet. However much less premium manufacturers completely work simply as effectively. The gin flavour is just not in-your-face, and people who find themselves not a fan of gin for consuming will nonetheless love this cured salmon as a result of the opposite flavours in it (the salmon and spices) are additionally outstanding;

• Juniper and coriander – Traditional spices that go together with gin-cured fish that echo the important thing flavours of gin itself; and

• Black peppercorn – As a result of pepper belongs in the whole lot!

• Vodka – As with gin, use your consuming vodka of selection. I discover that I can style the vodka barely greater than gin, just because vodka has a barely harsher edge to it. However once more, as with the gin-cured model, I assure individuals who don’t really take pleasure in consuming vodka will nonetheless devour the salmon as a result of it’s a background moderately than dominant flavour!;

• Caraway and coriander seeds – Glorious complementary spices that go together with vodka for the cured fish; and

• White peppercorns.

The alcohol could be omitted!

For these of you cautious about the usage of alcohol on this cured salmon gravlax, notice the next:

1. There’s solely 80ml / 5 1/2 tbsp throughout 1 kg / 2 lb of salmon;

2. You possibly can’t actually style it very a lot due to the opposite flavours are so outstanding; and

3. You possibly can really skip the alcohol fully!

I feel you’re going to be amazed how simple that is! It actually is usually nearly curing time, which includes nothing greater than leaving it in your fridge.

How lengthy it takes to treatment salmon: 48 hours for the precise curing, plus a advisable additional 12 – 48 hours resting time to permit the salt to redistribute extra evenly all through the salmon.

1. Beetroot treatment – Place the beetroot, sugar, salt plus the gin or vodka-flavouring elements in a meals processor;

2. Blitz till fairly easy, like a smoothie. It shouldn’t be completely liquified, however you continue to need the beetroot to be blitzed till very effective;

3. Line container – Choose a container that matches the salmon snugly, and ideally has a lid. If the container is just too giant, the beetroot combination will unfold too thinly and this may compromise how intensely the pink color stains the salmon and the way effectively the curing combination goes to work on the salmon.

   (When you solely have a big container, use scrunched up strips of foil underneath the cling wrap alongside the sides of the container to comprise the floor space onto which the beetroot combination spreads.)

   Line the container with two large sheets of cling wrap, overlapping and perpendicular like a cross. Be certain that the cling wrap sheets are giant sufficient to completely enclose the salmon as soon as wrapped. Then unfold the beetroot combination onto the cling wrap contained in the container;

4. Place salmon on prime of the beetroot combination, flesh facet down. Press down calmly to make sure the flesh is absolutely in touch with the beetroot combination. Don’t press down too exhausting nevertheless, to make sure you don’t drive the beetroot combination from beneath the salmon – in any other case it gained’t stain pink as evenly;

5. Remedy 48 hours – Wrap salmon with the cling wrap, place lid on you probably have one (else wrap tightly with extra cling wrap) and refrigerate for 48 hours. There isn’t any want to show the salmon, because the beetroot will work its method over all of the surfaces of the flesh. I advised you, that is fully arms off!!

   That is the curing course of. The salt and sugar will draw moisture out of the salmon, in flip preserving fish and increasing its shelf life. The flesh of the salmon will likely be thus drier and firmer than it’s when uncooked;

6. Unwrap the salmon. There will likely be extra liquid than you began with. That is because of the aforementioned moisture drawn out of the salmon throughout the curing course of;

7. Rinse the salmon underneath the faucet to eliminate extra salt and beetroot combine;

8. Relaxation 12 – 24 hours (advisable) – Pat the salmon dry. If time permits, place the salmon in a clear container and go away it in a single day within the fridge for no less than 12 and ideally 24 hours. This permits the chance for what salt is now within the salmon to redistribute extra evenly all through the meat. When you serve the salmon straight after eradicating it from the treatment, you can see that the floor is saltier than the center.

   Whereas this step is advisable, it’s not important! It’s nonetheless fantastic eaten immediately. Since we serve it sliced thinly and normally draped on to bread with garnishes, most individuals don’t even discover that it’s saltier on the surface. It’s only for perfectionists like me who wish to obtain one of the best end result, given the time! 😂

And now for one of the best half: presenting the salmon! And naturally basking in all these praises you might be about to be lavished with!! 😉

The entire level (okay, MOST of the purpose!) of utilizing a beetroot treatment for the salmon is so it seems STUNNING when it’s offered.

So, let’s speak about serving it up, and all of the bells and whistles we’re going to add to make this a surprising platter to impress the pants off your loved ones and buddies!

1. Horseradish cream sauce – For serving. Horseradish is a traditional accompaniment for cured salmon. Spiky, recent and creamy, this sauce is made with recent horseradish. Sadly it may be irritatingly exhausting to search out right here in Australia. So don’t fret when you can’t supply recent horseradish. You possibly can simply serve plain bitter cream as an alternative. (I’d suggest plain bitter cream over making an attempt to make use of jarred horseradish to make the sauce, because the stuff is weirdly bitter and lacks the punch of recent horseradish – it’s not value it);

2. Crisp toasted bread – I like to make use of a rye bread which is one other traditional mixture with cured salmon. Lower them small into chunk measurement items;

3. Crispy fried capers – You may use simply plain capers, straight out of the jar. However why not fry them up in somewhat oil for a some texture??

5. Contemporary dill sprigs – In fact you noticed this coming! What’s salmon with out some dill?

6. Lemon slices – For an additional splash of color and squeezing over your salmon to style.

Pile all of it up on a platter, and here’s what you get:

You assume that seems good? Simply wait till you style it!!! – Johnsat x

Beetroot Cured Salmon (Gin or Vodka) Recipe

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Serves: 12 Prep Time: 10 minutes

Nutrition facts: 136 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1kg/ 2 lb single piece of fresh salmon , skin on (even thickness, already trimmed like this, or 1.5kg/3lb untrimmed, Note 1)
• 400g/ 14 oz beetroot/beet (raw), peeled and diced in 1cm / 0.5" cubes (500g/1 lb weight pre-peeling)
• 1 cup cooking salt / kosher salt (NOT iodised and NOT table salt, Note 2)
• 2/3 cup white sugar
• 4 tsp caraway seeds , whole
• 4 tsp white peppercorn , whole
• 4 tsp coriander seeds , whole
• 5 1/2 tbsp vodka (OK to omit, Note 5)
• 4 tsp black peppercorns , whole
• 4 tsp juniper berries , whole
• 4 tsp coriander seeds , whole
• 5 1/2 tbsp gin (OK to omit, Note 5)
• 1 cup sour cream
• 3 tbsp horseradish (fresh), finely grated (Note 6)
• 1/4 tsp salt
• 1/4 tsp lemon zest
• 1 tsp chopped dill
• 2 cucumbers (Lebanese not the long English/Telegraph ones)
• 2 tbsp red or white wine vinegar
• 1/4 tsp salt
• 2 tsp dill , roughly chopped
• Dark rye bread , thinly sliced 3mm / ⅛ " (or crackers or other thinly sliced bread)
• 1/3 cup capers (some for garnish, some for assembling bites)
• 1/4 cup oil (vegetable, canola)
• Fresh dill sprigs and lemon wedges or slices

Instructions

1. Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – about 15 seconds on high, scraping down the sides as needed.
2. Line container: Use a container into which the salmon fits snugly, but flat (Note 3). Line with two large pieces of cling wrap, overlapping one horizontally and one vertically, like a cross (so it will wrap salmon completely).
3. Place salmon in beetroot: Spread beetroot mixture on the cling wrap inside the container. Lay salmon on top, flesh side down. Press down lightly but not too firm – flesh should be fully in contact with beetroot, not base of container.
4. 48-hour cure: Wrap up securely with the cling wrap, cover with lid (or seal container with more cling wrap). Refrigerate 48 hours (do not turn).
5. Rinse: Unwrap salmon, rinse off beetroot mixture, then pat dry.
6. Recommended – rest overnight: If time permits, place washed and dried salmon in an airtight container and refrigerate overnight. This allows the salt to redistribute more evenly throughout the salmon. (Note 4)
7. Horseradish cream: Mix ingredients together until smooth.
8. Cucumber Ribbons: Use a potato peeler to make long thing ribbons lengthwise down the cucumber. Toss with vinegar and salt, set aside for 10 minutes. Drain liquid, toss with dill, transfer to serving dish.
9. Fried crispy capers: Heat oil in a small pan to 190°C/375°F. Fry capers for 30 sec/1 min until crisp. Drain on paper towels and cool.
10. Crispy bread: Brush bread lightly on each side with olive oil, then bake in a 180°C/350°F oven for 8 minutes, turning halfway, until crisp.
11. Plating: Place uncut salmon on a serving platter (one you can cut on). Scatter salmon with crispy capers and fresh dill. Place crispy bread and horseradish cream on the side, along with fresh lemon if using.
12. To serve: Cut thin slices down to the skin (but not through it). Pivot the knife blade so it's almost parallel to the skin and cut the each slice carefully away from the skin (you cannot eat the skin). Smear crispy bread with horseradish cream, top with salmon, a few capers, and sprig of fresh dill. Devour!

Notes

1. Salmon – Make sure it is very fresh salmon. Sashimi-grade is ideal, but it doesn’t have to be because this is cured. But it needs to be very fresh –  ask your fish monger to ensure it’s fresh enough for curing (tell him you are making gravlax). Most importantly, smell the salmon – it should smell like the ocean and not “fishy” at all. You will know if it’s not fresh enough, it will smell funky!
Skin-on is best for ease of slicing thinly, as it holds the salmon together. Make sure the salmon is pin-boned – your fish monger should have done this for you, but check yourself by running your fingers across the surface.
Trimmed, even piece: Look for a salmon piece with the most uniform thickness possible. This will ensure the most even cure and flavour. The best section to use from a whole side of salmon for this purpose is around the middle of the fillet (buy it, or trim yourself, below).
What I do: I get a whole side of salmon 1.5kg / 3lb, then I trim it myself:
Making a smaller quantity of salmon: You can make this with smaller portions of salmon. I would not use anything less than around a 250g/8oz fillet, however. Use the recipe scaler to adjust quantities, but then manually recalculate the salt, sugar and cure flavouring quantities to increase everything by 50%. This is to ensure there is enough cure mix to properly cover your salmon.
2. Salt – You must use cooking or kosher salt, not table salt (the grains too fine, it makes salmon inedibly salty). Also, do NOT use iodised salt. The packet will say if it IS iodised. Iodised salt can make the salmon brown.
3. Container – The perfect container size should fit the salmon in snugly but allows it to lie completely flat in the beetroot mixture without excessively contacting the base of the container (which will result in less red colour on flesh). If your container is too large, use scrunched up ropes of paper or foil under the cling wrap along the sides of the container to enable this to happen.
4. Resting overnight for better result – When the salt mixture is initially removed from the salmon, the surface of the salmon (ends, top, sides) is saltier than the very middle. If you leave the washed and dried salmon overnight, the salt redistributes more evenly throughout the salmon flesh and also improves the texture of the salmon (becomes a bit more set, and is easier to thinly slice).
5. Alcohol – Cured salmon gently flavoured with alcohol is a modern classic. It imparts a subtle taste of gin or vodka, gentle enough that even those who dislike these liquors can still enjoy it. However the alcohol is totally optional, and omission will not affect the cure! So if you have kids or cannot drink alcohol, replace alcohol with water (so our our cure blends easily and stays nicely runny).
6. Other sauce options: Fresh horseradish is irritatingly hard to find in Sydney. I get it from the Sydney Fish Markets and sometimes at the local markets. If you can’t get it, don’t fall back to jarred horseradish. Rather, make a sauce using creme fraiche (sour cream is a back up) mixed with some lemon zest and fresh chopped dill. Another option: Dijon Mustard (a good one).
7. Storage: Salmon keeps for 4 to 5 days after removal of salt (so factor in extra overnight resting if you do that). You can always tell by smelling when fish is past its shelf life – if it smells funky, it’s no good! If fish was not previously frozen, it can also be frozen for up to 3 months.
8. Nutrition – Calculated only for salmon cured in vodka. Condiments, accompaniments etc are not included.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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