Gravlax Recipe (Beet-Cured Salmon)

Name: Gravlax Recipe (Beet-Cured Salmon)
Prep time: 20 min
Total time: 20 min
Yield: 8 to 10
Cuisine: Québécoise
Ingredients: 80 ml (⅓ cup) coarse sea salt; 80 ml (⅓ cup) sugar; 1 medium cooked beet, finely grated; Zest of 2 pink grapefruits; 1 tbsp (15 ml) fennel seeds, coarsely crushed; 1 tbsp (15 ml) peppercorns, coarsely crushed; 1 bunch fresh dill, coarsely chopped; 1 very fresh salmon fillet, about 800 g (1 ¾ lb), pin-boned, skin on; 3 tbsp (45 ml) gin; Bagels, pumpernickel bread or crackers; Sour cream; Fresh dill; Capers; Pink grapefruit segments; Fresh fennel, thinly sliced; Red onion, thinly sliced; Lemon juice

Preparation 20 min
Refrigeration 48 h
Servings 8 to 10
Freezing Absolutely

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Cure

80 ml (⅓ cup) coarse sea salt
80 ml (⅓ cup) sugar
1 medium cooked beet, finely grated
Zest of 2 pink grapefruits
1 tbsp (15 ml) fennel seeds, coarsely crushed
1 tbsp (15 ml) peppercorns, coarsely crushed
1 bunch fresh dill, coarsely chopped

Salmon

1 very fresh salmon fillet, about 800 g (1 ¾ lb), pin-boned, skin on
3 tbsp (45 ml) gin

To serve

Bagels, pumpernickel bread or crackers
Sour cream
Fresh dill
Capers
Pink grapefruit segments
Fresh fennel, thinly sliced
Red onion, thinly sliced
Lemon juice

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Preparation

In a bowl, combine the coarse salt, sugar, grated cooked beet, grapefruit zest, fennel seeds, crushed peppercorns and chopped dill.
On a work surface, lay out a large double layer of plastic wrap. Spread half the mixture down the center, the length of the fillet.
Set the salmon fillet on top, skin side down, then cover it with the rest of the mixture, pressing lightly so the cure sticks everywhere. Pour the gin over it.
Wrap the salmon tightly in the plastic, squeezing out any air.
Set it in a dish, cover with a cutting board and place a weight on top, two cans of maple syrup for instance.
Refrigerate for 48 hours, flipping the fillet every 12 hours. Each time there will be pink liquid pooled in the dish, which is exactly what you want.
Unwrap the salmon and rinse it gently but thoroughly under cold water, until nothing is left clinging to it. Pat dry with paper towel.
Set it on a board and slice it very thinly on the bias with a sharp knife, going all the way down to the skin without cutting through it. The skin anchors the fillet while you slice, and it stays behind on the board.
Serve on bagels, pumpernickel or crackers, with the sour cream, fresh dill, capers, grapefruit segments, thinly sliced fennel and red onion, and a squeeze of lemon juice.