Looking for a truly show‑stopping way to serve salmon for a special occasion? Beetroot Cured Salmon, delicately flavoured with spices and a splash of gin or vodka, is an elegant gourmet dish that looks impressive yet is surprisingly easy to make at home. Even better, it costs a fraction of store‑bought gravlax.
This modern classic is perfect for canapés, elegant starters, brunch platters, or grazing boards—or simply to keep in the fridge and slice as needed. It lasts for days and tastes even better over time.
Plan ahead: Start this recipe at least 2 days before serving, ideally 3 days for the best flavour and texture.
Why Make Cured Salmon at Home?
Curing is a traditional method of preserving fish using salt and sugar. While preservation is no longer essential today, curing remains popular because of the incredible flavour and silky‑firm texture it creates.
Adding beetroot to the cure gives the salmon its signature deep ruby colour and a very subtle earthy note. When sliced, the dramatic contrast between the beetroot‑stained exterior and the coral salmon flesh makes this dish a guaranteed crowd‑pleaser.
Homemade cured salmon is also:
- Far less salty or sweet than many store‑bought versions
- Customisable with your favourite flavours
- Much more affordable than gourmet gravlax
Gin or Vodka? Two Delicious Options
This recipe offers two classic Nordic‑inspired flavour profiles:
Gin Cure
- Gin
- Juniper berries
- Coriander seeds
- Black peppercorns
Vodka Cure
- Vodka
- Caraway seeds
- Coriander seeds
- White peppercorns
Both versions are beautifully balanced. Gin offers a softer, aromatic flavour, while vodka provides a slightly sharper edge. The alcohol is subtle, optional, and can be omitted entirely without affecting the curing process.
Is Cured Salmon Raw?
Yes—technically cured salmon is uncooked, but it is completely safe to eat. The salt and sugar draw out moisture, inhibit bacterial growth, and firm up the flesh. Foods like gravlax, prosciutto, salami, and cold‑smoked salmon are all cured rather than cooked.
Ingredients Overview
To make beetroot cured salmon, you’ll need:
- Fresh salmon (skin on) – very fresh is essential
- Salt and sugar – the foundation of curing
- Raw beetroot – for colour and mild flavour
- Gin or vodka (optional) – for depth
- Whole spices – for aromatic complexity
The salmon should smell clean like the ocean and feel firm to the touch. If it smells fishy or feels slimy, it’s not suitable for curing.
For best results, use a neatly trimmed, evenly thick piece of salmon. This ensures an even cure and a beautiful presentation when sliced.
How to Make Beetroot Cured Salmon
1. Prepare the Cure
Blend beetroot, salt, sugar, chosen alcohol (if using), and spices in a food processor until finely pureed. The mixture should resemble a thick smoothie.
2. Wrap the Salmon
Line a snug container with overlapping cling wrap. Spread the beetroot cure evenly, place the salmon flesh‑side down on top, and press gently so the flesh is fully coated.
3. Cure (48 Hours)
Wrap tightly and refrigerate for 48 hours. There’s no need to turn the salmon—the cure works evenly on its own.
4. Rinse and Rest
Unwrap, rinse off the cure, and pat dry. For best results, refrigerate the salmon uncovered or loosely wrapped for 12–24 hours to allow the salt to redistribute evenly.
How to Serve Beetroot Cured Salmon
Presentation is half the magic of this dish. Slice the salmon thinly and serve with:
- Horseradish cream or sour cream
- Crisp rye bread or crackers
- Crispy fried capers
- Lightly pickled cucumber ribbons
- Fresh dill and lemon wedges
Arrange everything on a platter and let guests build their own bites, or plate individually for an elegant starter.
Perfect for Entertaining
This beetroot cured salmon is:
- Make‑ahead friendly
- Visually stunning
- Sophisticated but approachable
- Ideal for holidays, brunches, and dinner parties
Once you make it, you’ll never look at expensive store‑bought gravlax the same way again.
Beetroot Cured Salmon (Gin or Vodka)
Prep: 10 min + curing 48 hrs
Rest (optional): 12–24 hrs
Servings: 12–16
Ingredients
For the Cure:
- 1 kg / 2 lb fresh salmon, skin on, trimmed
- 400 g / 14 oz beetroot, peeled & diced
- 1 cup kosher salt
- 2/3 cup white sugar
Vodka Cure (Option 1):
- 4 tsp caraway seeds
- 4 tsp white peppercorns
- 4 tsp coriander seeds
- 5 1/2 tbsp vodka (optional)
Gin Cure (Option 2):
- 4 tsp black peppercorns
- 4 tsp juniper berries
- 4 tsp coriander seeds
- 5 1/2 tbsp gin (optional)
Horseradish Cream (for serving):
- 1 cup sour cream
- 3 tbsp fresh grated horseradish
- 1/4 tsp salt
- 1/4 tsp lemon zest
- 1 tsp chopped dill
Optional Garnishes & Sides:
- Dark rye bread or crackers
- 1/3 cup capers, fried crisp
- Fresh dill sprigs
- Lemon wedges
- Pickled cucumber ribbons
Instructions
- Make the beetroot cure:
In a food processor, blend beetroot, sugar, salt, and your choice of gin or vodka cure ingredients until smooth. - Prepare the container:
Line a container with overlapping cling wrap sheets. Spread beetroot mixture evenly inside. - Add the salmon:
Place salmon flesh-side down onto the beetroot mixture. Press lightly to ensure contact. - Cure the salmon:
Wrap tightly and refrigerate for 48 hours. No turning needed. - Rinse & dry:
Remove salmon from wrap, rinse off beetroot mixture, and pat dry. - Optional resting:
Refrigerate uncovered for 12–24 hours for salt to redistribute evenly. - Serve:
- Slice thinly, parallel to the skin.
- Serve with horseradish cream, crispy bread, fried capers, dill, lemon, or pickled cucumber ribbons.
✅ Tips:
- Fresh, high-quality salmon is key. Skin-on helps slicing.
- Alcohol is optional; flavor mainly comes from beetroot & spices.
- Store leftover cured salmon in the fridge for several days.