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
 
Do You Know Where You’re Going?
Rabbi Moshe Grylak If Mrs. Esterhazy hadn’t gotten sick
Birthright Drops Reform
Yonoson Rosenblum The numbers tell the sad story
With Fresh Eyes
Eytan Kobre Members of an ever-tying people
Gift-Giving Guide
Yisroel Besser There’s a skill to giving a teacher a gift
Time for a Career Change
Jacob L. Freedman “How can a bochur even afford to smoke?”
Today I Am a (Learned? Committed?) Jewish Man
Rabbi Emanuel Feldman Are bar mitzvah celebrations good for the Jews?
Major in Mothering
Faigy Peritzman “How do you picture marriage? Discussing quantum theory?...
When Parents Disagree
Sarah Chana Radcliffe Connecting heart-to-heart when you don’t see eye-to-eye
En Route: Food for Thought
Mrs. Shani Mendlowitz The bread we eat today also comes from heaven
The Twins: Part II
D. Himy, M.S. CCC-SLP and Zivia Reischer “Bead,” she says again, with a little smirk
Dear Acquaintance
Your Possible Friend at the Clinic Why do you make it harder for me — and for you?