Salmon Gravadlax

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“Salmon Gravadlax”

Ingredients Nutrition


  1. Trim the salmon into a neat shape. Feeling with your fingertips, and using tweezers, pull out any bones. Place the fillet in a shallow dish, skin-side down.
  2. Peel and coarsely grate the beetroot into a bowl (wear rubber gloves to prevent your fingers getting stained). Mix in the salt, sugar, black pepper, juniper berries, and half the dill. Press this mixture evenly all over the salmon, cover with cling film, and weigh it down by placing a plate on top (this will help the cure to stick to the flesh). Refrigerate for 24 hours. The cure will cause liquid to seep out of the salmon, but don't drain it away, it will help cure the underside of the fish too.
  3. After 24 hours, scrape the beetroot mixture off the salmon, wash the flesh under cold water and pat dry with kitchen paper. Sprinkle with the rest of the dill, wrap firmly in clingfilm, and refrigerate for another 6-8 hours.
  4. Using a long, sharp knife, carve the salmon into slices 1cm/ 1/2in thick. Arrange on a platter, garnish with sprigs of dill, and serve.

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