Chestnut Free Dill Gravlax
Total time48 hr 20 min
Prep time20 min
Cook time0 min
5.0(20)
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Learn more →Ingredients
8 servings
For the cure
- 2 lb skin-on salmon fillet, pin bones removed
- ¼ cup kosher salt
- 3 tbsp granulated sugar
- 1 tsp black pepper, coarsely ground
- 1 large bunch fresh dill (about 2 oz / 55 g), roughly chopped
- 1 tbsp lemon zest (from about 2 lemons)
For the mustard sauce
- 2 tbsp dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp fresh dill, finely chopped
- salt and pepper, to taste
For serving
- gluten free crackers or cucumber slices, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Run your fingers along the flesh side of the salmon to locate any remaining pin bones and pull them out with tweezers or needle-nose pliers. Pat the fillet dry with paper towels.
- 2
In a small bowl, combine the kosher salt, granulated sugar, coarsely ground black pepper, and lemon zest. Stir until evenly mixed.
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