In this variation of traditional gravlax, raw grated beets and fresh horseradish are mixed together and spread on top of the salt cure. The horseradish subtly flavors the salmon and the beets penetrate the top of the flesh, coloring the surface with a ruby glow. The result is divine in looks and taste and is simply gorgeous when sliced!
Serves 12 as a first course or 20 as an appetizer
1/2 cup [100 g] coarse sea salt, such as La Baleine
1/2 cup [100 g] firmly packed golden brown sugar
One 3- to 4-lb [1.4- to 1.8-kg] salmon fillet, skin on and pin bones removed
8 oz [230 g] raw beets, peeled and grated
1 cup [240 g] prepared extra-hot horseradish
1/4 cup [60 ml] vodka
Finely snipped fresh chives; thinly sliced green onions, including green tops; brined capers, drained, rinsed, and blotted dry; minced shallots; and/or English cucumber, thinly sliced, for garnish
Thinly sliced pumpernickel or other bread for serving
1Select a rimmed baking sheet that is the same length as the salmon or nearly so. Place a wire rack that is just slightly shorter inside the baking sheet. Cover the rack with a double layer of cheesecloth, allowing enough to overhang the sides and ends of the rack to fold over and cover the fish completely.
2In a small bowl, stir together the salt and brown sugar. Spread half of the salt mixture on the skin side of the salmon, packing it into place. Lay the salmon, skin-side down, on the cheesecloth. Gently rub the remaining salt mixture over the flesh side of the fillet.
3In a medium bowl, combine the beets and horseradish and mix well. Spread the beet mixture over the top and sides of the salmon fillet. Slowly drizzle the vodka evenly over the top, being careful not to rinse off the beet-salt cure.
4Bring up the sides of the cheesecloth and wrap them snugly around the fish. Fold the overhanging ends toward the center. Now seal the entire fillet in a large sheet of plastic wrap. Once tightly wrapped, arrange the fillet, flesh-side up, on the rack. Rest a slightly smaller rimmed baking sheet or other flat, rimmed vessel on top of the fish. Put something that weighs about 3 lb [1.4 kg] on the top baking sheet. (I use full beer bottles set on their sides.) Place the weighted salmon in the refrigerator for at least 2 days, or up to 5 days. Flip the salmon once a day, being sure to return the weighted baking sheet to the top of the salmon after each turn.
5Remove the weighted baking sheet. Remove the fillet from the wrappings and scrape the cure off of the flesh side. Skin the fillet and then cut crosswise (against the grain) into thin slices. (To store, see Cook’s Note, page 51). Arrange the slices on a platter or on individual plates and garnish as desired. Serve with the pumpernickel.
