Beetroot-cured gravlax

Beetroot-cured gravlax

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  • 8
  • Easy
  • Dairy free Fat conscious
  • Preparation: 20 minutes, plus overnight curing time
  • Woolworths Ferricrete Riesling 2013


  • 1 x 800 g salmon side, boned
  • 100 g caster sugar
  • 175 g coarse sea salt
  • 2 t peppercorns coarsely ground
  • 1 orange, juiced and zested
  • 30 g dill, chopped
  • 4−5 raw beetroot, peeled
  • Capers, for serving
  • Lemon-dressed salad leaves, for serving
  • Crème fraîche, for serving
  • Fresh bread, for serving

Cooking Instructions

Place the salmon on a stainless-steel tray, skin-side down.

Mix the caster sugar, sea salt, peppercorns, orange juice and zest and dill.

Grate the beetroot into the sugar mixture.

Spread the mixture over the fish and massage into the fish. Wrap the fish in clingfilm and place a heavy weight, such as canned food, on top. Allow to stand overnight.

Pour off and discard any excess liquid. Remove the clingfilm and scrape off the cure and discard.

Thinly slice the fish just before serving with the capers, lemon-dressed leaves, crème fraîche and fresh bread.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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