You peel back the wrap after two days and you just stand there looking at the color. A deep, almost purple pink that has worked three or four millimeters into the flesh. You slice it thin on the bias and every slice has that vivid border around an orange center. It is a showstopper, and the best part is there was not one second of cooking. Salt, sugar, beet and two days of patience. Make it once and you will look like a chef!<\/p>\n
The base comes from my third cookbook, and I reworked it until it tasted the way I wanted. The zest of two pink grapefruits, coarsely crushed fennel seed, and gin instead of vodka. Why gin? Because vodka is engineered to taste like nothing, that is the whole point of it. Gin brings its juniper and its botanicals right into the salmon. And the beet does more than color: it leaves a faint earthy sweetness underneath. It is genuinely delicious.<\/p>\n
It is good year round and it travels. Slice it ahead, vacuum seal it, and you show up at someone’s place with something nobody else brought. On a bagel, on pumpernickel, on a cracker, or straight into your mouth. My favorite way is still the big platter: slices fanned out, capers everywhere, fresh dill fronds, red onion and a squeeze of lemon. It stops the room.<\/p>\n","protected":false},"excerpt":{"rendered":"
My beet-cured gravlax with pink grapefruit and fennel: 48 hours in the fridge, no cooking at all, and a holiday starter like no other.<\/p>\n","protected":false},"featured_media":64121,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"beet cured gravlax recipe","_yoast_wpseo_title":"Gravlax Recipe (Beet-Cured Salmon)","_yoast_wpseo_metadesc":"My beet-cured gravlax with pink grapefruit and fennel: 48 hours in the fridge, no cooking at all, and a holiday starter like no other.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Gravlax Recipe (Beet-Cured Salmon)","_yoast_wpseo_opengraph-description":"My beet-cured gravlax with pink grapefruit and fennel: 48 hours in the fridge, no cooking at all, and a holiday starter like no other.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[159,164],"sponsorship":[],"class_list":["post-64123","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-brunches-breakfasts","recipe_category-starters-aperos"],"acf":[],"yoast_head":"\n