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A platter of beet cured salmon, bagels and veggies with wooden serving utensils.
Print Recipe
5 from 2 votes

Beet Cured Salmon Brunch Platter

Prep Time40 minutes
Curing time1 day
Course: Breakfast, brunch
Cuisine: nordic
Servings: 6
Calories: 184kcal
Author: Teri & Jenny

Ingredients

lemon-dill yogurt sauce

  • ⅔ cup Greek yogurt
  • 1 lemon zested and juiced
  • 1 tablespoon honey
  • 2 tablespoons minced dill
  • salt and pepper to taste

beet cured salmon

  • 1 pound salmon fillet (boneless and skin on) (boneless and skin on)
  • 1 bunch dill
  • ¼ cup light brown sugar
  • ¼ cup kosher salt
  • 1 teaspoon crushed fennel seeds
  • 1 teaspoon crushed black peppercorns
  • zest of 1 orange
  • 2 large red beets, stemmed, peeled and coarsely grated

serving suggestions

  • bagels
  • toast points
  • crackers
  • sliced cucumbers
  • sliced tomatoes
  • sliced radishes
  • sliced red onions
  • capers
  • whole grain mustard
  • crème fraiche
  • whipped cream cheese
US Customary - Metric

Instructions

  • Place all sauce ingredients into a mixing bowl and whisk together. Cover and refrigerate until ready to serve.
  • For beet cured salmon: Place a couple sheet of plastic wrap over one another. Spread half the beets onto the plastic wrap, in the shape of the salmon side. Lay salmon side onto the beets, skin-side down. Cover the flesh of the salmon fillet with the bunch of dill.
  • In a mixing bowl, combine the remaining ingredients and mix together.
  • Sprinkle the entire cure mixture generously over the dill topped salmon and top with remaining grated beets.
  • Tightly wrap salmon and transfer bundle to a baking dish and weigh down with something like a jar of tomato sauce. Refrigerate and cure for 1 day. Remove jar and continue to cure salmon for another day.
  • At this point salmon bundle can be cured for an additional day or it can be used at this point. (48-72 hour cure depending on desired flavor and texture)
  • Carefully unwrap the salmon and gently brush mixture from the salmon surface with a clean and damp dish towel or paper towel.
  • Thinly slice gravlax, removing it from the skin as it’s sliced.
  • To serve: Place sliced salmon in center of a large platter and arrange accoutrements around salmon. Serve.

Nutrition

Calories: 184kcal | Carbohydrates: 17g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 4782mg | Potassium: 528mg | Fiber: 1g | Sugar: 15g | Vitamin A: 62IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 1mg