Salmon Gravlax with beets, dill, juniper berries and vodka is easier to make than you think. Everyone will be impressed with this Scandinavian appetizer. Cured Salmon also known as Beetroot Gravadlax, perfect with bagels and cream cheese.
Cover the beet covered salmon with cling wrap. Place a heavy object on top of the salmon, to weigh it down. (ie. a baking tray with cans on it, or anything with weight).
Refrigerate the salmon for 2-3 days until the salmon cures and is firm. Scrape off the beet mixture off the cured salmon. Rinse off under water before wiping with paper towels.