Check out the recipe: www.allrecipes.com/Recipe/266045/Beet-Cured-Salmon-Gravlax/

I'm from Sweden and we make gravlax for almost all of our holidays. I often go for beet-curing since it develops that beautiful color. I really recommend to put some dill and lemon zest along with the beets, and for a little extra spice - a few drops of vodka (or Akvavit) :)

@888meenbeeby

3 жыл бұрын

😋👍

@Thai8800

2 жыл бұрын

I make it all the time next time I’ll use your recipe! Thank you so much for sharing !!!

@reyrex4938

Жыл бұрын

I’m making it for the first time and had the idea of using lime zest, dill, beet, and light brushing of blueberry vodka. We’ll see how it turns out

Oh man, that color is GORGEOUS! I've never liked smoked salmon or gravlax, but that is so beautiful it makes me want to try again...

@juri8723

4 жыл бұрын

FaerieDust have you tried it?

i am mecanic from siberia, i make this often from fish from my rivers. i use old car tire from shop for weight, and do cure outside. i like use dill and chervil, and eat on bread with smetana and zakuski (pickle tomato, cucumber). thenks for video

Hello Chef John. Here's a fun little thing you can do as well. Use the gravad mixture, the salt and sugar. And cure egg yolks. They turn out amazing, and you can eat them as is, or even better, grate them over a dish for an amazing boost to the savory factor.

Food safety note that Chef John didn't mention. Use Sushi grade salmon. Farmed and wild fish (especially wild) can and usually contains parasites of some form or another. Sushi grade has been inspected and essentially shown to be parasite free. The only time this is super relevant is when you are going to eat the salmon raw, cold cured, or cold smoked, as these methods don't kill encysted parasites or eggs from them. While the odds of catching something are low, finding out you have tapeworms or the like due to fish that wasn't the correct grade or prepared properly still sucks. Not picking on Chef John about this, just something that is heavily noted up here in Alaska as we catch and eat a lot of salmon. Honestly, I'm not sure how widely this is known but it is a thing to remember.

@H3XIUS

6 жыл бұрын

That or you can 'candle' your salmon before hand. Basically, hold the salmon over a super bright light. Anything that is a different density than the fish will show up as a dark spot. Those will usually be cysts or parasites. Sushi grade fish has been candled or otherwise inspected as such. Otherwise, freezing salmon (commercially caught stuff is *usually* flash frozen) at temps below 0f for 7 days will usually be sufficient to kill them as well. Just depends on where you get your fish, the grade of it, etc.

@byrdshot4846

6 жыл бұрын

You read my mind. I was about to post a similar comment I ran across yours. Important information.

@bobfryfish

6 жыл бұрын

North Polar damn I love fish! I only eat fully cooked so I’m that case I’m all set??

@H3XIUS

6 жыл бұрын

Yup, so long as it's been deep frozen or properly cooked, no issues.

@user-sj1gr6kr3e

6 жыл бұрын

Do you have to skin the fish to do this "candle" thing?

Try it with some thinly sliced cucumber. Total game changer.

@camilabiancoaguero1552

6 жыл бұрын

Tom Haflinger how? I would like to try

@tom_something

6 жыл бұрын

I saw a video last week ( kzread.info/dash/bejne/qYFnrNWtl7W0eNo.html ) pairing lox with cucumber slices and it looked really good. Later that day, I was at a house party, and someone prepared crackers topped with cream cheese, lox, dill, capers and cucumber slices. Wafer thin. It was a coincidence. It was a nice "pop" to bite through, and a fresh taste. But that's my taste, anyway. I love pickles on a sandwich, for example. But between the cured fish and the brined capers, you really don't need the cucumber to be pickled for this to come together.

@tom_something

6 жыл бұрын

You do you. You are, after all, the Harrison Ford of how thick to cut what's technically a gourd.

@tom_something

6 жыл бұрын

I have to say, aside from pickles, I never really saw the point of cucumbers (aside from pickles) until a few years ago when my roommate was cutting one up for a sandwich. I don't know why it never hit me until that moment, but the air was overtaken by this melon, almost floral scent. Since that time, I've become really sensitive to the aroma of melon and its culinary value. Tzatziki started making a whole lot of sense after that.

@steveg8322

6 жыл бұрын

Tom Haflinger Got to Google cucumber sandwiches, the English actually have a song extolling it's savor.

Lovely to see you curing salmon without the alcohol that is present inmost recopies but completely unnecessary. We have a lot of sick fish up here in the Great White North and I have been curing it for years. My latest creation was Birch Syrop, with sumac and juniper berries, delicious. It is a simple process that produces wonderful results. I hope all your viewers take this recipe and play and enjoy..

I've been making gravlax for years...and it rocks! I like the beet take on it. I came up with my own recipe/method after the first few times. I'm not a fan of dill, so I came up with the addition of...wait for it...caraway seeds! I've never seen salmon paired with caraway, but, oh, man! Does it work! And instead of the ungainly weight, I figured that vacuum sealing would apply even pressure all around the fish, and it totally works. And somehow, it shortens the cure time by about half. Kind of the same way as a vacuum marinade works. I might have to add some beet root to the next batch. A friend likes my gravlax so much that he ordered 5 wild-caught Alaskan salmon filets for me to process.

Nights I get to unwind with Chef John and a fresh Food Wishes upload are the best nights.

I lived in Alaska for 19 years when I was a young man. I had salmon 100 ways including gravlax. I never thought about using beets...that is a gorgeous looking dish. Bravo!

That's so beautiful! I never thought about combining salmon and beetroots together, guess I should give it a try!

This is absolutely gorgeous! Definitely will make it!!!

Wonderfully inventive, CJ! I do the dill version about 4x per year, but will totally do this version--we love beets! My wife sent me to the market for a dozen of those root vegetables, but they only had 11. She said I was "a beet off".

Gravlax is amasing and easy to make. Takes 0 effort and usually gets great results. I personally prefer a mixture of 40%salt to 60% sugar. It gives it a little less oversaltyness (thats not a word >.

The slices look gorgeous! Like a sunset

Made gravlax for the 1st time a few weeks ago. Easy and delicious. Your beet gravlax is a must try. Thanks.

Stunning!

Literally the prettiest lox bagel I’ve ever seen!

After all, you are the Courtney Cox of your Salmon Gravlax.

@mintketchup3681

6 жыл бұрын

Not to be that guy (totally being that guy) ''grav'' is a shortening of the word ''gravad'', which means ''cured'', and ''lax'' means ''salmon'', so saying ''salmon gravlax'' is like saying ''salmon cured salmon''. Just thought I'd let you know, I hope this has been very informative, my rate is 20$/hr.

@DackxJaniels

6 жыл бұрын

And "Paraguay river" means "River-river river". Just a fun fact for you!

@mintketchup3681

6 жыл бұрын

Smh head...

@Wookien

6 жыл бұрын

Mint Ketchup Came here to say this.

@krilleanka

6 жыл бұрын

I'm going to let you off the hook by being an even worse that guy. Gravad means buried. That brick is a substitute for the dirt on top of the fish in the ground.

Such mesmerising colour wow

wow you are going to make a great cook out of me, my first experience with gravlax sounds delicious, thank you.

I love this guy!

That looks amazing!

Also that bagel at the end was so beautiful I had to call my girlfriend over from across the room so she could see it, too.

@sujatara

6 жыл бұрын

Danielle Anderson Yes. I sent mine a screenshot of it

@luau5974

6 жыл бұрын

Kind of has an "ombré" quality to it. Beautiful!

@lizardtosser9401

6 жыл бұрын

my boyfriend is sitting right next to me and screamed when he saw it

@guerra_dos_bichos

6 жыл бұрын

he might have beagelophobia

Really interesting recipe, definatelly gonna try this! One thing I gotta say, is that the A in gravlax is pronounced more like the A in "Bark" or "Park". The word translated from Swedish to English is Grave salmon. It originates from the 17th century where salmon was buried in salty sand and left to ferment. It used to be a lot more similar to surströmming, but the recipe has evolved into what we have today.

John has one of the best voices ever. I love his voice

Oh that so good gotta try it

Ok this came out amazing for me! It is super buttery and tender, and only mildly fishy the way it’s supposed to be. You don’t even really taste the beet, it just gives it a beautiful color. It was really really easy to make. There is no excuse not to make this unless you don’t like cured salmon. I want to share a picture but alas, I cannot. Just know that it was perfectly delicious and perfectly beautiful on a bagel with cream cheese. Great recipe chef, thank you!

Excellent! Thank you for being yourself in this video! Jajajaja love it!

Hey guys!! I just finished making the salmon and it was absolutely amazing!! However, I changed two things: I used precooked beet (which perhaps lead to a slightly more purple penetration, nothing too noticeable) and added dried dill in the salt mixture and over the grated beet, which added a nice dill touch into the flavor.

Nice, must try this. Thanks

super yummy... looks great.

This channel is truly my happy place. This beautiful recipe is the perfect vision to hold on the way to Sleepy Town. I will definitely be making this soon. Nightnight!

I just have to try this for our next Swedish Christmas eve dinner, that color is amazing :)

Midsummer eve is coming upon us, would love to see Chef Johns take on pickled herring. I will definitely put this gravlax on the table with the other mandatory dishes, and some not that mandatory.

Its been 1 day, way to go. Thank you Chef John

@rikkiotube

4 жыл бұрын

I went to the store to buy some roles for easter... but I had seen this video - I bought salmon, beats and the rest is to be seen - I'll post a video

Thank you i will try this too!

Oh, that IS beautiful!!

we did this in culinary school! it looks great if you use it to make salmon roses! the two tone really pops out

I’m impressed 👍🏻

Very unique recipes! 👍👍👍

Just love all your videos.. So much attained with minimal efforts and added to that your voice 😍❤

thanks so much !

I love mine with fresh dill and some lightly pickled red onion, which helps cut the sweetness. Thanks Chef

Gorgeous! Thanks, Chef John! Have a great weekend! ;)

a wild gravlax appears!

@skeetsoldier

6 жыл бұрын

Chef John used Beet. It's super effective.

Chef John Rocks!!

Harry Chapin of beet scrapin! You always come up with one of those for almost every video!!!!

My old boss taught me this recipe about 8 years ago. Brings back a lot of memories.

Beautiful video and result. Really enjoying your videos and laid back style

Awesome video John!

YUM!!!!!!!! omg, i'm making this....

Drop a beet. Very good Chef John.

Chef John is my hero

5:50 lol. 6:05 lol. I love when things like that happen to you :-) And this is the most gorgeous salmon gravlax I've ever seen.

I just love you!

Boom! Awesome!

That would make a pretty unique sushi topper too I think. It is simply stunning.

Chef, I have watched a ton of your videos and this is by far the most beautiful thing I’ve ever seen you, or pretty much anyone ever make. You have inspired me to pick up some salmon right now. *Dashes off to Sprouts!*

@ophliablue

6 жыл бұрын

I got the stuff! Also, wouldn’t slices of that salmon look beautiful on a sushi roll? Them colors tho...

@SuzanneBaruch

6 жыл бұрын

Ophelia, this would be beautiful nigiri style. Or you could make a maki with cucumber and cream cheese, then wrap the gravlox around the outside, around the outside, around the outside! (Then you'd have to call it the Chef John Roll in his honor.)

@ophliablue

6 жыл бұрын

Suzanne Baruch I like it!

@goldenchild2354

6 жыл бұрын

you will love the tapeworms that come fresh on the salmon its to die for! and good luck.

@ophliablue

6 жыл бұрын

Golden Child I ADORE tapeworms. Especially the kind that grow in fish I guess, even after I bought it frozen without intestines. Think of sorbet, but parasite flavored.

Make this monthly only vary it with Pernod and Dill sometimes. I use brown sugar. I also cold smoke it for 1 hr with Alder wood after its cured and sits for a day. Gives it just a touch of smokey flavor, never over powering. Everyone wants the recipe every time. Its always a winner. Bagles cream cheese, onion, capers and dill.

One of my Jewish recipes from my dad's father's father's side -- which are WWII defectors -- is dill-brined gravlax wherein you stew the fish in a pickle jar after the pickles are gone for a day then you smoke it over pecan wood.

I swear I just saw a pic of a piece of nigiri on Reddit the other night with beet cured salmon. After seeing it I was like man I wanna make that. Then boom this video pops up in my feed.

That is pretty as heck! Never thought to put beets in there. Thanks, Chef John!

I make my own gravlax.....and it is so easy and sooooo tasty! will try this one.

gonna make this one

So. Much. YES!!!!!

Great chef John I have made it with golden beets now I will try with red beet better presentation 😀

Beets are one of my favorite root vegetables. And I so love fly casting for Salmon, thou I don't get to fish for the Atlantics like I did in the past. A King Coho, or Red salmon would work with this one.

Good work chef! Damn I'm starving 🤤

Its called ”Gravad lax” in swedish. We eat a lot of gravad lax in Scandinavia. We serve gravad lax with potatoes and gravad lax gravy. It contains, Swedish mustard, Dijon,salt,pepper,sugar,red wine vinegar,olive oil, water and a hole lot of dill. Super yummy. Please try it out. Good luck-Lycka till.

Hej Chef John! Tantor from Sweden here! I´ve been following your KZread channel for the last 4 and a half years and you are by far the best educator on KZread when it comes to cooking techniques. I always checking out your channel for new videos and I have tried a bunch of your recepies with, if I dare to say it, great succes. (I´m making your take on Peposo for dinner tomorrow) This video really shows off your understanding of tecniques from all over the world. Gravlax is something we have been making here in Scandinavia for the last four hundered years or so and the way you do it in this video is quite new. My Grandmother taught me how to make Gravlax the traditional way with equal parts salt and sugar and lots of dill and a healthy touch of freshly grounded white pepper when I was young. Many here in Sweden have been experementing with other spices like whole mustardseeds and, yes beetroots, with good results. If you´re lucky enough to get your hands on a bottle of Absolute Pepper pour a couple of shots over the salmon when you are preparing the dish and let the pepper vodka give the Gravlax an hot and intense pepper flavour. It will rock your world! This way of making Gravlax is really excellent. The colour you get from the beets are perfect and it gives the salmon a very nice earthy taste. With your videos as guide and inspiration I have been a kitchen hero for years and I hope to be for many years to come. So please continue to be the inspirational kitchen hero You are Chef John!

Gloves, dude! Marvelous invention! They fit over your fingers and hand. Amazing things!😂😂😂👵

How in the hell is "drop a beet" not one of the top comments?!?!

Its swedish midsummer in 3 days and this year might as well be the year i actually make my own gravlax instead of buying it. I kind of cant deny this would look so much better on the table than the regular store bought. Its decided! IM DOING IT!

GREAT video AS always

Wow, relatively easy even having to wait a couple of days!

just made some with dill and its great. im now going to try some with the beetroot as it looks great. one thing I like to do is to wash and dry the skin after the meat has been cut off and fry it. makes a tasty snack.

At first I found this guy's voice annoying, but then I started finding it hilarious and awesome!

That thumbnail is gorgeous. Looks awesome Chef John!

Lol... I love the way he talks...it's like he sings a Melody...lol

You are the only person who can convince me to try beets again. I never liked it. But because I have blind faith in your recipes I will try this one too.

If you are doing gravlax with beetroot it´s more or less mandatory to add some grated horseradish to the beets. It cuts through the sweetness of the beets and give the fish a more rounded flavour. The perfect condiment is "Hovmästarsås" which is an emulsion of sweet mustard, spicy mustard (Dijon works fine), sugar, white wine vineagar, chopped dill and a neutral cooking oil (NEVER olive oil). Midsummer (A major holiday up here) is coming up here in Sweden so I´m making gravlax as we speak! One with beetroots/horseradish and one more true of origins containing dill and a few shots of vodka! A swedish midsummer buffet without gravlax is like KZread without Chef John. It may work, but it would feel very empty! :)

Interesting....I want to make this now

i'm sure your right and i'm wrong. what i know is i'm subscribed and you always get a thumbs up.

Yum

Thx for this version, I make the traditional version with dill and serve with my homemade farmer's cheese which is equally as easy.

My mom makes this, sans dill or beats, and freezes it in chunks wrapped very tightly in saran wrap. It's not as firm after thawing as it is fresh, but it's still pretty great.

That watermelon is going to freeze that far back in your fridge. Love the channel.

Chef john, thanks for making this video...love them and been a long time follower. Can we use any store-bought salmon or does it need to be sushi grade? Also, could you tell us the dill-version during the curing process

a tip for gravlax is to pan fry it lightly and serve it with boiled potatoes in a dill bechamel, its a wonderful summery dish. In Sweden it is called bräckt gravad lax and it is usually made with lightly cured salmon.

Love your videos! Keep it up!

I always wait for the rhyme to press "Like" but when I saw that bagel at the end I wish I could have liked this video twice!

This is gonna become an internet craze, I'm calling it.

Hello, your vids are awesome. I was hoping you can make a piped pureed carrot type side dish. think it would taste nice. TY

you should try gravlax on rhyebread made in the archipelago of finland, and fresh salmon of course.. using heavily salted butter on with dill as garnish... one of the best meals on earth

You should try the blodpudding next time your at Plaj. I love to see you recreate it for us!

I saw this on R/Food!

So I made this a few days ago and enjoyed it tonight.. which was.. amazing, so thank you! My friend asked me why I had to use salmon with the skin on... and I couldn't come up with a better answer than 'well cause Chef John said so" which really was good enough for me but I figured I'd go to the source.. so if anyone can answer why it's better to cure (and cook) salmon with the skin on my curious friend and I would greatly appreciate that!

I'm not sure why, but the color reminds me of hibiscus, my favorite flower. I bet it would look gorgeous plated up with some fresh hibiscus, maybe the yellow ones with reddish centers.