Rowanwood Kitchen

Good things from a small kitchen.

Beetroot Cured Applewood Smoked Gravlax

Again drawing inspiration from Diana Henry’s book Salt, Sugar, Smoke I thought I’d make some beetroot cured gravlax for a dinner I was hosting for some friends.


Instead of vodka I used a little gin for the cure, this worked really well as the botanicals added some subtle flavour. I grated the beetroot mixed it with the cure and then covered the salmon with it, adding chopped dill to finish.

Then I wrapped it, weighted it and left it in the fridge for three days, turning it over every day.


After the cure the salmon had taken a fantastic deep red colour from the beetroot.


To add a smoky finish I used my latest kitchen gadget ( the smoking gun) to add a light applewood smoke taste.


Then all I had to do was thinly slice and serve.


We had the Gravlax with some wine before the meal started. I simply put it on some French toasts with a horseradish and dill sour cream sauce. The taste was great, just a hint of beetroot and smoke and not to salty from the cure.


One comment on “Beetroot Cured Applewood Smoked Gravlax

  1. Julia
    May 5, 2015

    This looks amazing. I love smoked salmon but have never had it cured with beetroot. Great idea!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on December 10, 2014 by in DIY Food, Fish, Preserving, Products.
%d bloggers like this: