Salmon Cured with Beetroot and Beluga Vodka -Gravlax

Just when we've finished with the Xmas celebrations,  the preparations for New Year's Eve can start. Since I wasn't that active at posting my recipes during Christmas due to a lot of business travelling...I realised it's not too late to make cured salmon for New Year's eve.
The Russian's celebrate their Christmas now so why not celebrate the New Year with some Russian influence.

Being a Finn, we always eat Cured salmon or Gravlax on many festive occasions (Christmas, New Year, Midsummer, Birthdays and whenever we feel like it). I prepared my cured salmon 3 ways and one of them I particularly like making for xmas due to the vibrant red color of the beetroot that dyes the otherwise peachy orange fish. This salmon will be perfect for your New Year's festivity and it's really not difficult to make....just watch out for the beetroot juices.

Vodka and Beetroot cured Salmon

300g Salmon
40g Coarse Sea Salt
4g Sugar
100g Beetroot
a few sprigs of Dill
2cl Vodka (I used Russian Beluga Vodka but any vodka will do) + some for the chef ;)

How to prepare it:
Clean the Fish fillet but you can leave the skin on. Cover evenly with the salt and sugar. Grate the beetroot and pat it onto the fish. Add some dill and pour over with the vodka. To get into the festive mood why not take a shot yourself :)

Wrap into cling film and place into a plastic bag to prevent all the juices from making a massacre in your fridge.
Next day just remove all the toppings and pat the fish dry. Cut into thin slices and enjoy!

HAPPY NEW YEAR!

Here are also the recipes for my other Cured Salmons:

Ginger and Lime Cured Salmon
300g Salmon
40g Coarse Sea Salt
4g Sugar
20g Ginger
1 Lime zest

Prepare the same way as above. Just sprinkle on the sugar and salt. Grate the Ginger and the lime and wrap it all up. Serve the next day.

Lemon and Dill Cured Salmon
300g Salmon
40g Coarse Sea Salt
4 g Sugar
1 Lemon zest
A big handful of Dill (or as much as you can fit onto the fillet)

Again, prepare as the one above. Sprinkle with sea salt and sugar. Grate the lemon zest onto the fish and cover completely with lots of fresh dill.