Russian Gravlax Superfood Recipe
Russian Gravlax Superfood Recipe is a easy Russian recipe that serves 4. 350 calories per serving. Recipe by Chilli No. 5 - Gourmet Chilli Superfood Sauces on YouTube.
Prep: 20 min | Cook: 48 hrs 30 min | Total: 48 hrs 35 min
Cost: $28.24 total, $7.06 per serving
Ingredients
- 800 g Salmon Fillet, skin on (fresh, preferably wild‑caught)
- 100 g Beetroot (peeled and finely chopped)
- 100 g Granulated Sugar
- 200 g Rock Salt (coarse, non‑iodized)
- 1 Orange (zested and juiced)
- 2 Lime (zested and juiced)
- 2 Lemon (zested and juiced)
- 1 Cucumber (julienned)
- 1 Courgette (Zucchini) (julienned)
- 1 Carrot (julienned)
- 1 Red Bell Pepper (julienned)
- 1 tsp Sea Salt (for seasoning pickles)
- 30 ml Apple Cider Vinegar (2–3 tbsp)
- 2 tbsp Champagne Gold Chili Sauce (Chilli No. 5) (optional finishing drizzle)
Instructions
Prepare the Beetroot Cure
Finely chop 100 g beetroot and place it in a mixing bowl. Add 100 g granulated sugar and 200 g rock salt. Zest the orange, two limes, and two lemons directly into the bowl, then squeeze the juice of all the citrus over the mixture.
Time: PT5M
Mix the Cure
Stir the beetroot, sugar, salt, zest, and juice together until the sugar begins to dissolve and the mixture looks uniform.
Time: PT2M
Apply Cure to Salmon
Lay the salmon fillet skin‑side down on a large plate. Pour the cure over the flesh, using the back of a spoon to spread it evenly, ensuring every part of the flesh is coated. The skin side stays uncovered to protect the bottom.
Time: PT3M
Cure the Salmon
Cover the plate tightly with plastic wrap (or place the fillet in an airtight container) and refrigerate for at least 24 hours, ideally 48 hours, turning the fillet over once halfway through.
Time: PT48H
Temperature: 4°C
Prepare Pickled Vegetables
While the salmon cures, julienne the cucumber, courgette, carrot, and red bell pepper. Place them in a bowl, sprinkle with sea salt, and drizzle 2–3 tbsp apple cider vinegar. Toss and let sit at room temperature for 20–30 minutes.
Time: PT30M
Finish the Gravlax
Remove the cured salmon from the fridge. Gently press a clean kitchen towel against the flesh to squeeze out excess liquid, then pat dry. Slice the fillet into thin ribbons, cutting against the grain.
Time: PT5M
Plate and Serve
Arrange the pickled vegetable ribbons on a serving platter. Lay the gravlax ribbons on top, twisting them for visual interest. Drizzle generously with Champagne Gold Chili Sauce from Chilli No. 5.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Pescatarian, Gluten‑free, Dairy‑free
Allergens: Fish (salmon), Citrus
Ingredient Substitutions
- Instead of Salmon Fillet, skin on: Arctic char fillet, Trout fillet
- Instead of Beetroot: Red beet juice (30 ml)
- Instead of Granulated Sugar: Honey (70 g)
- Instead of Rock Salt: Kosher salt (250 g)
- Instead of Orange: Mandarin orange
- Instead of Lime: Key lime
- Instead of Lemon: Yuzu juice (30 ml)
- Instead of Cucumber: English cucumber
- Instead of Courgette (Zucchini): Yellow squash
- Instead of Carrot: Parsnip
- Instead of Red Bell Pepper: Yellow bell pepper
- Instead of Sea Salt: Kosher salt
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Champagne Gold Chili Sauce (Chilli No. 5): Any hot sauce
Equipment Needed
- Mixing Bowl
- Zester
- Hand Juicer or Reamer
- Wooden Spoon
- Plastic Wrap or Airtight Container
- Cutting Board
- Sharp Knife
- Measuring Cups and Spoons
- Serving Platter
Critical Steps — Do Not Skip
- Ensuring the cure completely covers the salmon flesh.
- Curing for the full 24–48 hour period in the refrigerator.
- Pressing out excess liquid before slicing to avoid soggy texture.
Chef Tips from the Video
- Use fresh beetroot for the brightest pink color; pre‑cooked beet juice can turn brown.
- Zest the citrus before juicing to capture aromatic oils.
- A non‑reactive bowl (glass or stainless steel) prevents metallic off‑flavors.
Troubleshooting
Salmon is still soft after 24 hours.
Continue curing for another 12–24 hours; the flesh should become firm to the touch.
The cure is too salty.
Rinse the salmon briefly under cold water, then pat dry before slicing.
Pickled vegetables are soggy.
Reduce the pickling time or add a bit more vinegar; ensure vegetables are thinly sliced.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; curing texture changes when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The cure can be prepared up to 3 days in advance; keep refrigerated.
- Pickled vegetables can be made a day ahead; they improve in flavor.
- The Champagne Gold Chili Sauce can be stored in the fridge for up to 2 weeks.
Frequently Asked Questions
What is the cultural significance and history of Russian gravlax in Russian cuisine?
Gravlax, originally a Scandinavian preservation method, was adopted in Russian aristocratic kitchens in the 19th century as a luxurious way to serve cured salmon during winter festivities. It represents a blend of Nordic curing techniques with Russian love for bold flavors and vibrant presentation.
What are the traditional regional variations of gravlax in Russian cuisine?
In Russia, gravlax is often flavored with beetroot, dill, and a mix of citrus zest, whereas classic Swedish gravlax uses only dill, sugar, and salt. Some Russian versions add vodka or honey for extra sweetness and depth.
How is Russian gravlax traditionally served in Russia?
It is typically sliced thin and presented on a chilled platter with pickled vegetables, rye bread, and a dollop of sour cream or mustard. The dish is a staple at New Year’s Eve and other celebratory feasts.
What occasions or celebrations is Russian gravlax traditionally associated with in Russian culture?
Russian gravlax is popular at holiday gatherings such as New Year’s, Christmas, and wedding receptions, where its elegant appearance and rich flavor make it a centerpiece of the appetizer spread.
What other Russian dishes pair well with Russian gravlax?
Gravlax pairs beautifully with traditional Russian rye blinis, sour cream, dill pickles, and a glass of chilled vodka or sparkling white wine. It also complements cold soups like okroshka.
What makes Russian beetroot gravlax special or unique in Russian cuisine?
The addition of beetroot gives the salmon a striking pink‑orange hue and a subtle earthy sweetness that distinguishes it from the classic dill‑only gravlax, reflecting Russian fondness for vibrant, colorful dishes.
What are the most common mistakes to avoid when making Russian gravlax at home?
Common errors include not covering the salmon completely with the cure, curing for too short a time, and using too much salt. Ensure the cure fully coats the flesh, refrigerate for at least 24 hours, and rinse if the saltiness is excessive.
Why does this Russian gravlax recipe use beetroot and citrus zest instead of just dill?
Beetroot adds natural color and a gentle sweetness, while citrus zest brightens the flavor profile. The combination creates a more complex taste that aligns with the channel’s focus on superfood ingredients.
Can I make Russian gravlax ahead of time and how should I store it?
Yes, you can cure the salmon up to 3 days in advance. Keep it tightly wrapped in the refrigerator at 4 °C. Before serving, pat dry and slice; the gravlax will stay fresh for up to 3 days.
What does the YouTube channel Chilli No. 5 - Gourmet Chilli Superfood Sauces specialize in?
The channel focuses on creating gourmet sauces that highlight the health benefits of chilies, offering recipes that combine bold flavors with superfood ingredients and detailed step‑by‑step cooking tutorials.
How does the YouTube channel Chilli No. 5 - Gourmet Chilli Superfood Sauces' approach to Russian gravlax differ from other cooking channels?
Chilli No. 5 incorporates a beetroot‑based cure and finishes the dish with its signature Champagne Gold Chili Sauce, adding a unique sweet‑spicy twist that blends traditional Russian techniques with the channel’s chili‑centric flavor philosophy.
Last updated: September 2, 2026
