Beetroot Cured Salmon (Gin or Vodka, Gravlax)

Name: Salmon Sembuh Bit (Gin atau Vodka, Gravlax)
Prep time: 10 min
Total time: 10 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 kg / 2 lb single piece of fresh salmon; 400 g / 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

Recipe video above. Too many cured salmon recipes are way too salty ot way too sweet! But once you know the right propotions, it's ridiculously simple to make and far cheaper than buying equivalent shop-bought versions.Gently flavoured with spices and a little vodka or gin, this a show-stopping,

⏱️ 10 min 🔪 Prep: 10 min 📊 Easy ⭐ 5.0 (22) 👁️ 3 views

👨‍🍳 Start Cooking

Salmon Sembuh Bit (Gin atau Vodka, Gravlax)

Foto: RecipeTin Eats

Ingredients

12 servings

1 kg / 2 lb single piece of fresh salmon
400 g / 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

Steps

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.
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).
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.
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).
Rinse: Unwrap salmon, rinse off beetroot mixture, then pat dry.
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)
Horseradish cream: Mix ingredients together until smooth.
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.
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.
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.
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.
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!

Nutrition Facts (per serving)

136 kkal

Protein 17g (65%)

Carbs 4g (15%)

Fat 5g (20%)

Macronutrients

Calories1367% DV

Protein17g34% DV

Carbs4g1% DV

Fat5g8% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 154.875

Per Serving Rp 12.906/serving

🏠 Save ~Rp 309.750 compared to buying!

📋 Price Breakdown (8% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
/ 2 lb single piece of fresh salmon	1 kg	Rp 150.000/kg	Rp 150.000
/ 14 oz beetroot/beet	400 g	-	-
cooking salt / kosher salt	1 cup	-	-
white sugar	0.6666666666666666 cup	-	-
caraway seeds	4 tsp	-	-
white peppercorn	4 tsp	-	-
coriander seeds	4 tsp	-	-
vodka	2.5 tbsp	-	-
black peppercorns	4 tsp	-	-
juniper berries	4 tsp	-	-
coriander seeds	4 tsp	-	-
gin	2.5 tbsp	Rp 130.000/kg	Rp 4.875
sour cream	1 cup	-	-
horseradish	3 tbsp	-	-
salt	0.25 tsp	-	-
lemon zest	0.25 tsp	-	-
chopped dill	1 tsp	-	-
cucumbers	2	-	-
red or white wine vinegar	2 tbsp	-	-
salt	0.25 tsp	-	-
dill	2 tsp	-	-
Dark rye bread	-	-	-
capers	0.3333333333333333 cup	-	-
oil	0.25 cup	-	-
Fresh dill sprigs and lemon wedges or slices	-	-	-