Meri Kirihimete. Merry Christmas!
This year, I am making lovely batch of cured salmon for Christmas lunch. It’s light, delicious, and goes perfectly with just about anything. Since Christmas falls in the middle of summer here in Aotearoa, we enjoy a mix of traditional Christmas dishes and fresh, summery options. This recipe is a great addition to the spread!
How it Worked
A little planning goes a long way
Start this a couple of days before you want to serve it—there’s some lead-in time, but it’s all very doable. I recommend reading through the full recipe before you even shop for ingredients. That way, you’ll know exactly what’s involved. The prep isn’t tricky, just takes a bit of time. But trust me, the result is a beautifully cured salmon that tastes amazing on crusty bread.
Serving tip
This salmon makes a lovely starter—serve it on French bread or crostini. But I usually just pop it on the table as is. It always disappears in no time. It’s that good!
Recipe
To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!
🎄🐟🍣🥂🍽️🌿🍋🍤🍽️🍷🎉🥒🍞🍴🍽️🎊
Festive Cured Salmon Gravlax
Salmon Gravlax is a deliciously cured salmon, flavoured with beets, dill, vodka, and horseradish. It’s easy to make with just a bit of prep time, and then left to cure in the fridge for 36–48 hours. Perfect as a festive starter or served with fresh bread and a dollop of crème fraîche!
- Recipe Credit: from Jamie Oliver, an oldie but a goodie
- Tip: Make sure the salmon is fully coated with the cure mixture—this ensures the flavours penetrate the fish evenly during the curing process.
Ingredients
- 200 g raw beets
- 100 g rock salt
- 50 g demerara sugar
- 50 ml vodka
- 1 large bunch fresh dill (60 g)
- 1 lemon
- 50 g fresh or jarred grated horseradish
- 1 x 700 g side of salmon (skin on, scaled, pin-boned, from sustainable sources)
Directions
- 𝗣𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗕𝗲𝗲𝘁 𝗠𝗶𝘅𝘁𝘂𝗿𝗲: Peel and trim the beets, then place them in a food processor along with the rock salt, demerara sugar, vodka, and fresh dill. Finely grate the zest from the lemon into the mixture. Add the grated horseradish (or wasabi if preferred), then blitz everything together until well combined.
- 𝗣𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗦𝗮𝗹𝗺𝗼𝗻: Rub a small amount of the beet mixture onto the skin of the salmon. Place the salmon on a large tray, skin side down. Pat the remaining beet mixture all over the salmon flesh, ensuring it is completely covered.
- 𝗖𝘂𝗿𝗲 𝘁𝗵𝗲 𝗦𝗮𝗹𝗺𝗼𝗻: Cover the tray tightly with clingfilm. Place a weight on top of the salmon to help press it down evenly. Refrigerate for 36 hours. (If the salmon is particularly thick, you may want to leave it for up to 48 hours for the flavours to properly penetrate.)
- 𝗔𝗳𝘁𝗲𝗿 𝗖𝘂𝗿𝗶𝗻𝗴: Once the curing time is up, carefully unwrap the salmon. Holding the fillet in place, pour the juices down the sink and rub off the salty beet mixture (it can get messy, so wearing gloves is recommended). Pat the fillet dry with kitchen paper.
- 𝗪𝗿𝗮𝗽 & 𝗦𝘁𝗼𝗿𝗲: If desired, cover the salmon with freshly picked dill for extra flavour. Tightly wrap the salmon in clingfilm and return it to the fridge. It will keep for up to 2 weeks.
- 𝗦𝗲𝗿𝘃𝗲: To serve, use a long, sharp knife to slice the salmon thinly at an angle. As you slice, gently pull the knife away from the skin. Arrange the slices on a board or platter.
- 𝗦𝗲𝗿𝘃𝗶𝗻𝗴 𝗦𝘂𝗴𝗴𝗲𝘀𝘁𝗶𝗼𝗻: I served mine with crème fraîche mixed with dill, sliced pickled cucumber, and gourmet crackers for a delicious, festive touch! Check out my other Christmas recipes: Get the Recipe
Nutrition
Per Serving: Calories: 200, Protein: 25g, Fat: 10g, Carbs: 4g, Fiber: 1g, Sugar: 3g, Sodium: 800mg.Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet
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It looks delicious. And summery. 😁
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Thanks for your lovely comment Aletta, great with fresh crusty bread in the back yard… or maybe on a picnic!
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Yummy.
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