This recipe transforms a whole side of Akaroa salmon into two gravlax styles. One half is cured with dill and lemon, the other with beetroot and orange for a vibrant, slightly sweet edge.
Akaroa salmon isn’t just any salmon; it’s silk on a plate. Its naturally high oil content gives each slice a juicy, buttery mouthfeel, while the rich, clean flavour holds up beautifully against herbs, citrus and beetroot. Every bite is indulgent, satisfying, and impossible to ignore.
Salmon
1 × 1.1 kg Akaroa salmon side, skin-on, cut in half
Dill Cure
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30 g sea salt
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30 g sugar (white or brown)
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6 g black pepper granules, cracked
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70 g fresh dill, chopped
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5 g coriander, chopped
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Zest of 1 lemon
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3 bay leaves
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7 g juniper berries
Beetroot Cure
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30 g sea salt
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30 g sugar (white or brown)
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6 g coriander seeds
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6 g black pepper granules, cracked
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Zest of 1 orange
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1 beetroot, grated
Other Items
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Paper towel
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Cling film
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Shallow dish or tray
Method
Prep the Salmon
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Pat both salmon halves dry with paper towel.
Dill Cure
1. Mix the salt, sugar, pepper, dill, coriander, lemon zest, bay leaves and juniper berries.
2. Lay a few sheets of cling film on a flat surface.
3. Spread a layer of the cure onto the cling film.
4. Place one salmon half on top, skin-side down.
5. Pack the remaining cure evenly over the salmon.
6. Wrap tightly in cling film.
Beetroot Cure
1. Mix the salt, sugar, coriander seeds, pepper, orange zest and grated beetroot.
2. Lay extra sheets of cling film; this cure releases more liquid.
3. Spread some of the cure onto the cling film.
4. Place the second salmon half (skin-side down) on top.
5. Pack the remaining beetroot cure evenly over the salmon.
6. Wrap tightly in cling film.
To Cure
1. Place each wrapped salmon half in a shallow dish or tray to catch any liquid released during curing.
2. Place a weight on top of each wrapped salmon (for example, a smaller tray, a plate, or cans) to press the cure gently into the fish.
3. Refrigerate for 48-72 hours.
4. After 24 hours, turn each salmon half over and press gently again to redistribute the cure.
5. Once cured, unwrap and rinse lightly under running water (do not scrub).
6. Pat dry with paper towel and return to the fridge until ready to serve.
7. Cut thin slices, holding the knife at an angle.
Serving
Blinis
1. Add a small dollop of crème fraîche to a blini.
2. Top with sliced gravlax.
3. Finish with lemon zest and dill.
Tuscan herb Crackers
1. Add a small dot of crème fraîche to crackers.
2. Top with gravlax.
3. Garnish with dill.
Toasted Bagels
1. Toast bagel halves.
2. Spread cream cheese generously.
3. Layer gravlax on top.
4. Add very thin red onion and cucumber slices.
5. Finish with capers.
Notes
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Wrapping tightly and turning the salmon halfway helps create an even cure and texture
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Beetroot cure gives a sweeter, earthier aroma and a vibrant pink edge.
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Gravlax keeps well; store wrapped tightly in the fridge for several days.