Gordon Ramsay Beetroot-Cured Salmon

Gordon Ramsay Beetroot-Cured Salmon is made with a fresh salmon fillet, coarse salt, sugar, fresh dill, a splash of vodka, and freshly grated beetroot. The result is a delicate, silky, and savory fish with a beautiful, deep magenta color and an earthy sweetness. It is the perfect show-stopping appetizer for a holiday party or elegant brunch and is sliced thinly to serve many.

Try More Recipes:

• Gordon Ramsay Salmon with Smashed Potatoes
• Gordon Ramsay Salmon Steaks 
• Gordon Ramsay Steak Seasoning Recipe

Why You Will Love This Beetroot-Cured Salmon:

• Stunning Visual Impact: The fresh beetroot naturally dyes the fish a magnificent, vibrant pink-magenta color. This makes the salmon a true showstopper on any platter, perfect for holiday entertaining.
• Silky, Delicate Texture: The long curing process draws moisture out of the fish, concentrating the flavor and resulting in a texture that is impossibly silky, firm, and delicate—far superior to standard smoked salmon.
• Ultimate Make-Ahead Dish: This salmon must be made 2-3 days in advance, making it the perfect appetizer for a party. You finish the work long before your guests arrive, leaving you with zero cooking stress.
• Elegant Simplicity: The flavor profile is complex (earthy, savory, salty, sweet), but the preparation only involves five minutes of mixing and wrapping. The refrigerator does all the hard work for you.

Gordon Ramsay Beetroot-Cured Salmon Ingredients

• 1 large center-cut salmon fillet (approx. 700g/1.5 lbs), skin on or off
• 1 cup coarse sea salt (or Kosher salt)
• 1/2 cup granulated sugar
• 1 large beetroot (beet), peeled and finely grated
• 1 large bunch fresh dill, roughly chopped
• 2 tablespoons vodka or gin (optional, helps draw moisture and adds flavor)
• 1 tablespoon black pepper, freshly ground

How To Make Gordon Ramsay Beetroot-Cured Salmon

1. Prep the salmon: Pat the salmon fillet completely dry with paper towels. Run your fingers over the flesh to check for any small pin bones and remove them with tweezers.
2. Make the cure: In a medium bowl, combine the coarse salt, granulated sugar, grated beetroot, chopped dill, black pepper, and vodka (if using). Mix thoroughly until everything is evenly combined.
3. Pack and wrap: Lay a large sheet of plastic wrap on your counter. Spread half of the curing mixture down the center. Place the salmon fillet, skin-side down, on top of the cure. Pack the remaining mixture evenly over the top and sides of the salmon.
4. Cure the fish: Wrap the plastic wrap tightly around the salmon. Place the wrapped fish in a snug-fitting dish or tray. Place a weight (like a cast-iron skillet or heavy cans) on top of the salmon.
5. Refrigerate and flip: Refrigerate the salmon for 48 to 72 hours. Flip the fish every 12 hours. You will see liquid collecting in the tray; drain this away.
6. Rinse and slice: Unwrap the salmon. Scrape off all the curing mixture and rinse the fish thoroughly under cold water. Pat the salmon fillet dry with paper towels. Slice the cured salmon thinly on an angle, starting at the tail end.

Recipe Tips

• Fresh Beetroot Only: You must use fresh, raw, grated beetroot. Canned or cooked beets will not release the vibrant color and enzyme needed for the curing process.
• Weigh It Down: Weighing the salmon down helps press out moisture during the curing process, resulting in a firmer, silkier texture that is easier to slice thinly.
• Rinse Thoroughly: After curing, rinse the fish extremely well to remove all the salt/sugar mixture. If you don’t rinse it properly, the salmon will be too salty to eat.
• Freeze for Easier Slicing: Before slicing, place the cured salmon in the freezer for 20 minutes. This firms up the flesh, making it much easier to cut paper-thin slices.

What To Serve With Cured Salmon?

This vibrant, savory salmon is best served simply to let the flavor shine pair it with slices of toasted rye or pumpernickel bread and a smear of crème fraîche or cream cheese mixed with horseradish. Capers, finely chopped chives and thinly sliced red onion are classic toppings.

How To Store Leftovers Cured Salmon?

• Refrigerate: Once rinsed and patted dry, wrap the cured salmon tightly in plastic wrap or foil it will keep well in the refrigerator for up to 10 days to 2 weeks.
• Freeze: Cured salmon freezes very well. Slice the cured fish, arrange the slices on a tray and freeze until solid transfer them to a freezer bag and freeze for up to 6 months. Thaw in the refrigerator before serving.

How To Serve Leftovers Cured Salmon?

• The Problem: Beetroot-Cured Salmon (Gravlax) is a raw-texture dish. Heating it will cook the fish, turn the flesh tough and dry, and destroy the silky, delicate texture achieved through the 48-hour curing process.
• The Rule: This dish must be served chilled, straight from the refrigerator.

Serving Tip: For the best flavor, slice the salmon while it is still very cold, then let the slices sit out for 5 to 10 minutes before eating. This allows the complex herbal and salty flavors to “bloom” as the salmon reaches room temperature.

FAQs

More Recipes:

• Gordon Ramsay Christmas Breakfast Salmon
• Gordon Ramsay Crispy Skin Salmon
• Gordon Ramsay Tartar Sauce

Beetroot-Cured Salmon Nutrition Facts

Serving Size: 3 thin slices (approx. 1 oz)

• Calories: 140 kcal
• Total Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 40mg
• Sodium: 650mg (Note: High due to cure, most is rinsed off)
• Total Carbohydrate: 3g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 14g

Gordon Ramsay Beetroot-Cured Salmon

Recipe by Sophie LaneCourse: Appetizers, Starter, Lunch, DinnerCuisine: American, British, ScandinavianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Gordon Ramsay Beetroot-Cured Salmon is made with a fresh salmon fillet, coarse salt, sugar, fresh dill, a splash of vodka, and freshly grated beetroot. The result is a delicate, silky, and savory fish with a beautiful, deep magenta color and an earthy sweetness. It is the perfect show-stopping appetizer for a holiday party or elegant brunch and is sliced thinly to serve many.

Ingredients

• 1 large center-cut salmon fillet (approx. 700g/1.5 lbs), skin on or off

• 1 cup coarse sea salt (or Kosher salt)

• 1/2 cup granulated sugar

• 1 large beetroot (beet), peeled and finely grated

• 1 large bunch fresh dill, roughly chopped

• 2 tablespoons vodka or gin (optional, helps draw moisture and adds flavor)

• 1 tablespoon black pepper, freshly ground

Directions

• Prep the salmon: Pat the salmon fillet completely dry with paper towels. Run your fingers over the flesh to check for any small pin bones and remove them with tweezers.
• Make the cure: In a medium bowl, combine the coarse salt, granulated sugar, grated beetroot, chopped dill, black pepper, and vodka (if using). Mix thoroughly until everything is evenly combined.
• Pack and wrap: Lay a large sheet of plastic wrap on your counter. Spread half of the curing mixture down the center. Place the salmon fillet, skin-side down, on top of the cure. Pack the remaining mixture evenly over the top and sides of the salmon.
• Cure the fish: Wrap the plastic wrap tightly around the salmon. Place the wrapped fish in a snug-fitting dish or tray. Place a weight (like a cast-iron skillet or heavy cans) on top of the salmon.
• Refrigerate and flip: Refrigerate the salmon for 48 to 72 hours. Flip the fish every 12 hours. You will see liquid collecting in the tray; drain this away.
• Rinse and slice: Unwrap the salmon. Scrape off all the curing mixture and rinse the fish thoroughly under cold water. Pat the salmon fillet dry with paper towels. Slice the cured salmon thinly on an angle, starting at the tail end.

Notes

• Fresh Beetroot Only: You must use fresh, raw, grated beetroot. Canned or cooked beets will not release the vibrant color and enzyme needed for the curing process.
  Weigh It Down: Weighing the salmon down helps press out moisture during the curing process, resulting in a firmer, silkier texture that is easier to slice thinly.
  Rinse Thoroughly: After curing, rinse the fish extremely well to remove all the salt/sugar mixture. If you don’t rinse it properly, the salmon will be too salty to eat.
  Freeze for Easier Slicing: Before slicing, place the cured salmon in the freezer for 20 minutes. This firms up the flesh, making it much easier to cut paper-thin slices.