Join The Conversation With Mishpacha's Weekly Newsletter



Issue 442: Beet Gravlax

Estee Kafra

Gravlax. Simple, delicious, refreshing, and so versatile

Wednesday, August 02, 2017

 Mishpacha-Recipe

FOOD PREPARATION AND STYLING BY CHANIE NAYMAN, PHOTOS BY LISA MONAHAN

Making your own gravlax (a cured fish similar to lox) may sound exotic, formidable, or just “not your thing.” Try it. It’s simple, delicious, refreshing, and so versatile. It goes nicely with salad, on crackers, or as hors d’oeuvres on cucumber. Gravlax can stay in the fridge for three days after curing, so it’s great to make in advance. Slice before serving with a very sharp knife on a diagonal, then slide it away from the skin.

INGREDIENTS

Serves 8–10 

  • 2 cups beet, grated
  • ½ cup kosher salt
  • ½ cup sugar
  • ¼ cup vodka
  • zest of 1 lemon
  • 2 lbs (900 g) salmon fillet, skin on


PREPARATION

Peel and grate the beet, keeping the pulp and juice together in a bowl. Stir in salt, sugar, vodka, and lemon zest. 

Spread out ⅓ of the mixture in a thin layer on a baking sheet 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 refrigerator 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 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.

Related Stories

Issue 476: Banana Pecan Muffins

Brynie Greisman

Velvety, creamy, and crunchy

Issue 401: Crisp Milchig Lettuce Salad

Faigy Grossman

Sweet and savory, creamy and crispy, unusual and delicious

Issue 473: Oriental Salad

Faigy Grossman

This snappy, crunchy, colorful blend will disappear fast… make extra!

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
In the King's Hands
Rabbi Moshe Grylak The will of Hashem is done, whatever the circumstances
Healthy in Body and Spirit
Yonoson Rosenblum Michael Kaufman’s potentially lifesaving new work
It's Miller Time
Eytan Kobre Wisdom will assume the properties of the body it enters
The Purim Generation
Rabbi Nachman Zakon Is the mishloach manos about you? Or about others?
Gun Control: Dead on Arrival
David G. Greenfield Each time we were outraged, each time nothing happened
Watch Your Step
Rachel Bachrach Yehuda Spira is the owner of Dance with Confidence in La...
Persian Piece
Jacob L. Freedman “I’m Persian and you’re Jewish, but it’s okay”
Service Provider
Rabbi Ron Yitzchok Eisenman “You said ‘shalom bayis.’ If this is correct, press one”
Crisis Mode
Faigy Peritzman Every Jew needs a specific spiritual goal
Mother of the Year
Sarah Chana Radcliffe The perfect mother? How did she pull that off?
Reaching Higher
Rebbetzin Debbie Greenblatt Esther found her internal greatness — we can too