Karen's Beet Cured Gravlax
Savor Karen's Beet Cured Gravlax—brined with vodka, citrus, and beets, ready in just 2 days. Perfect for sophisticated potato latkes or solo enjoyment.
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Cooking tools:
- Pepper mill
- Grater
- Citrus press
- Dish
- Weights
- Pan
- Plastic wrap
- Aluminum foil
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Paper towel
- Refrigerator
Ingredients
- ¾ pound salmon filet*, skin on, any pin bones removed
- 1 ½ tablespoon vodka
- 1 ½ tablespoon citrus juice, (I used clementine juice)
- ½ teaspoon citrus rind, grated fine
- 1 ½ tablespoons salt
- 1 ½ tablespoons natural cane sugar
- ¾ teaspoon fresh cracked black pepper
- ¼ cup fresh dill, cleaned and coarsely chopped
- 2 tablespoons red beets, peeled and coarsely grated
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