Beet and Horseradish Cured Wild Salmon Gravlax

Name: BEET AND HORSERADISH CURED WILD SALMON GRAVLAX
Yield: 12 courses
Ingredients: 0 1/2 cup coarse sea salt, such as La Baleine; 0 1/2 cup firmly packed golden brown sugar; 0 One Wild for Salmon Bristol Bay Sockeye salmon fillet, skin on; 0 8 oz raw beets, peeled and grated; 0 1 cup extra-hot horseradish; 0 1/4 cup vodka (you can skip this or swap it for gin!); 0 Finely snipped fresh chives; thinly sliced green onions, including green tops; brined capers, drained, rinsed, and blotted dry; minced shallots; and/or English cucumber, thinly sliced, for garnish

December 4, 2018

wild slamon gravlax beet wfs

Photo by Chronicle Books

Who is hosting at least one gathering this holiday season? 🙋🏻‍

Who is attending at least one potluck? 🙋🏾

Same!

This Beet and Horseradish Cured Wild Salmon Gravlax recipe is a great one for those events where you might be looking to make a good impression (Hello Mr. & Mrs. In-law!) and bring not only cheer but great taste to your festivities. It’s delicious and beautiful in color.

To be fair, this is not a Wild for Salmon Kitchen original. You may have seen it in Diane Morgan’s beautiful cookbook, Salmon, or Bon Appétit’s Healthyish blog, in the New York Times, in a Gordon Ramsey video or even on goop. That just means it’s a good one, if all these trusted sources are taking a crack at an easy curing dish that is drool-worthy just to look at. We bet all of these are great options as long as you’re using great fish, but we are partial to Morgan’s version. After all, she dedicated a whole cookbook to our favorite thing: Salmon.

This millennial-pink take on a Scandinavian tradition is also a great conversation starter, and more inspiring then the, “So did you get your tree?” questions you’ve been fielding at the office water cooler.

Folks will want to know if that color is natural, if the salmon is sustainable and wild, and if you made it yourself. Follow these easy steps, and you’ll be beaming with a resounding, “Yes!”

You’re welcome :)

Serves 12 as a first course or 20 as an appetizer.

*Note before you start that this recipe takes 2-5 days depending on your desired curing time.

From Diane Morgan’s kitchen

[[ recipeID=recipe-9l4oeaiii, title=BEET AND HORSERADISH CURED WILD SALMON GRAVLAX ]]

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BEET AND HORSERADISH CURED WILD SALMON GRAVLAX

This version of Beet and Horseradish Cured Salmon Gravlax has been adapted from Diane Morgan’s Salmon, with Wild for Salmon’s Bristol Bay salmon. If the horseradish sounds like it will have too much of a bite for your crowd, try our Dill & Orange Zest Gravlax version from 2017. Or, if you’re pressed for time, order a couple 1lb packs of our Nova Style Sockeye Salmon which will look almost as good on your starter platter. Or try the maple and alderwood smoked Sockeye Salmon Candy, another Wild for Salmon hit.

Servings: 12 courses

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Beet and Horseradish Cured Wild Salmon Gravlax

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BEET AND HORSERADISH CURED WILD SALMON GRAVLAX

Ingredients

Instructions

Ingredients

Instructions