Beet-Cured Gravlax

Gravlax is surprisingly easy to make and requires only 3 elements: impeccable fish (we got you covered), a flavorful dry brine, and a little patience (who can’t wait for 24 hours for something spectacular?).

• 3 tablespoons salt
• 2 tablespoons sugar
• 2 tablespoons pickling spice blend
• 3 (5- to 7-ounce) keta salmon fillets, preferably tail pieces, skin and pin bones removed
• ½ pound cooked beets
• 2 tablespoons horseradish
• Lemon wedges, sour cream, chopped dill, capers, crackers, and bread for serving

Spread half of the beet mixture onto the plate, roughly in the shape of the fish. Top with the fish and remaining beet mixture, pressing to cover completely. Cover tightly with plastic and place a heavy plate on top to lightly weigh down the salmon. Refrigerate until the flesh is firm and a good amount of liquid has pooled in the dish, 24 to 48 hours, depending on the thickness of the fish.

Pour off the liquid, scrape off the beets, and briefly rinse the fish under cold water. Pat very dry and thinly slice using a very sharp, thin-bladed knife. Use a lemon wedge to moisten the blade for easier slicing.

Serve with your favorite accoutrements and a glass of something bubbly!

Feel free to customize the spice blends in the cure. Use the same amount of salt and sugar but swap out the pickling spices with crushed pink peppercorns and dill seeds, or for a classic gravlax, use crushed juniper berries.

Cured salmon can be refrigerated for up to 4 days and can be added to hash browns and scrambled eggs or as a super luxe topping for pizza bianca (no tomatoes) — just add it after the pizza comes out of the oven.

For a low-carb, keto-friendly option, use cucumber slices for serving.