Ingredients per serve


What you need

Curing salmon with beetroot gives this dish a stunning colour and beautiful earthy, sweet flavours.

Cure for at least two days, or leave it for up to four days for a more intense colour and flavour. This goes perfectly well with a simple, refreshing cucumber and fennel salad.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Beetroot Cure

    • Mix grated beetroot with salt, sugar, and gin or vodka until well combined.
    • Line a large tray with cling film and place the salmon fillet skin-side down.
    • Pour over the beetroot cure, making sure it is evenly spread and salmon is well covered.
    • Wrap the salmon with cling film and place tray in the fridge for at least 48 hours.
    • When ready to use, remove salmon from cling wrap and carefully rinse off the cure.
  3. To Serve

    • Using a sharp knife, slice the salmon gravlax thinly at a slight angle so as not to cut through the skin.
    • Combine HELLMANN'S Real Mayonnaise and crème fraiche. Season to taste.
    • Serve the sliced gravlax drizzled with some extra virgin olive oil, a dollop of crème fraiche mayo, and grilled sourdough slices.