This is a great Yom Tov Delicacy with a flavorful and beautiful twist. The gravlax needs 2 days to cure in the fridge so schedule accordingly. Once ready it lasts for 3 days refrigerated. Gravlax also freezes nicely.
This recipe was featured at the Torah U'Mesorah Chef's Challenge in Toronto, June 2013.
- beet root - 2 cups, grated
- kosher salt - 1/2 cup
- sugar - 1/2 cup
- vodka - 1/2 cup (skip if you are making for Passover)
- salmon - 2 lbs fillet, skin on
Peel and grate the beetroot keeping the pulp and juice together in a bowl. Stir in salt, sugar and vodka if using.
Spread out 1/3 of the mixture in a thin layer on a baking tray and place the salmon fillet on top, skin side down.
Cover the salmon with the remaining mixture. Wrap the whole tray tightly with plastic wrap and let the salmon "cure" in the fridge for about 48 hours.
When ready, scrape off beetroot mixture and discard. Wipe off excess salt with a paper towel.
To slice, start at the tail end. Hold a sharp flexible bladed knife at a 20 degree angle and cut the cured salmon flesh into thin slices taking care not to cut the skin. Lift salmon off the skin and serve.