Homemade Beetroot Cured Gravlax

This is one of those recipes which takes a bit of planning and forethought, but trust me it’s totally worth it!

Curing your own salmon is cost effective and satisfying, and this particular recipe is beautiful! The beetroot used in the curing process makes the surface of the salmon bright pink, making it the ideal dinner party starter or simply a very pretty snack!

It is a bit of a long process, in the sense that you leave it for 3 to 4 days to cure in the fridge, but in terms of actual man hours it takes around ten minutes so with just a little bit of forward planning you’ve got yourself a winning dish!

Serves 10

Beetroot Cured Gravlax

A brightly coloured and delicious way to impress just about anyone!

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  • 1 Side of Fresh Scottish Salmon
  • 200g Caster Sugar
  • 150g Salt
  • 1 Pack of Beetroot (grated)
  • 1 Lemon (juiced)


  1. Mix the salt, sugar, beetroot and lemon juice together in a bowl.
  2. Cut your side of salmon in half and score the underside skin of each half lightly with a sharp knife (this will help the moisture to be removed from the salmon)
  3. Lay the first side upside down on cling film and cover with one quarter of the salt mixture, flip the salmon and cover with the rest of the mixture. Wrap cling film around the salmon and repeat it with the second half.
  4. Put both halves in a plastic container and leave in the fridge for 3 to 4 days to cure. The salt draws out the moisture in the salmon, preserving it and making it able to be eaten raw.
  5. After at least three days unwrap the salmon and wash off the salt and beetroot.
  6. The salmon will be left with a gorgeous pink colour and you can now cut and serve it!


I'm not able to give the exact Syn quantity for this recipe, as in itself the salmon doesn't have any. However as it's cured with sugar some of this will inevitably be drawn into the surface. Nevertheless this is very low Syn and makes the perfect healthy snack or dinner party starter!


Calories: 136 cal
Carbohydrates: 22 g
Fat: 2 g
Sodium: 5862 g
Cholesterol: 20 g
Protein: 8 g
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