CIA Professional Recipes

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Norwegian Beet and Horseradish Cure | Print This Recipe

Norwegian Beet and Horseradish Cure

Yield: 2 lb 12 oz/1.25 kg; 12 to 14 servings


  • 1 salmon fillet, skin on (approximately 3 lb/1.36 kg)

Cure Mix

  • 12 oz/340 g finely chopped or grated raw beets
  • 1 lb/454 g fresh horseradish
  • 6 oz/170 g sugar
  • 6 oz/170 g salt
  • 1/2 oz/14 g cracked black pepper



  1. Remove the pin bones from the salmon and score the skin. Center it skin side down on a large piece of cheesecloth or plastic wrap.
  2. Mix the cure ingredients and pack evenly over the salmon. (The layer should be slightly thinner where the fi llet tapers to the tail.)
  3. Wrap the salmon loosely in the cheesecloth or plastic wrap and place it in a
  4. hotel pan.
  5. Refrigerate for 3 days to cure. After the third day, gently scrape off the cure.
  6. Slice and serve the gravlax immediately, or wrap and refrigerate for up to 1 week.

Chef's Note: This is a vibrant, magenta-colored, spicy version of basic smoked salmon with a sweet-hot flavor. Try it as an alternative for smoked salmon served with traditional accompaniments.


Recipe taken from: Garde Manger, 4th Edition