Gravlax de saumon aux herbes, yogourt grec à la moutarde à l’ancienne et au citron
Herb salmon gravlax with lemon and old-style mustard Greek yogurt
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    préparation
    10minutes
    as an appetizer
    4–6
    type de plat
    préparation
    10minutes
    as an appetizer
    4–6
    type de plat
    Gravlax de saumon aux herbes, yogourt grec à la moutarde à l’ancienne et au citron
    Herb salmon gravlax with lemon and old-style mustard Greek yogurt
    [addthis tool="addthis_inline_share_toolbox"]
      préparation
      10minutes
      as an appetizer
      4–6
      type de plat
      préparation
      10minutes
      as an appetizer
      4–6
      type de plat
      ingrédients
      • Gravlax
      • 450 g (1 lb.) fresh salmon, sushi quality
      • 30 mL (2 tbsp.) kosher salt
      • 30 mL (2 tbsp.) brown sugar
      • 30 mL (2 tbsp.) old-style mustard
      • 60 mL (1/4 cup) dill, chopped
      • 1 lemon, zested
      • Herb and crushed nut salad
      • 45 mL (3 tbsp.) chopped basil
      • 45 mL (3 tbsp.) chopped parsley
      • 45 mL (3 tbsp.) chopped dill
      • 45 mL (3 tbsp.) chopped chives
      • 45 mL (3 tbsp.) pistachios or pumpkin seeds, toasted and chopped
      • 1 lemon, zested
      • 45 mL (3 tbsp.) olive oil
      • salt and pepper
      • Lemon and old-style mustard Greek yogurt
      • 125 mL (1/2 cup) greek yogurt
      • 15 mL (1 tbsp.) olive oil
      • 15 mL (1 tbsp.) old-style mustard
      • 1 lemon, zested
      • salt and pepper
      • Toppings
      • Croutons, to taste
      • Seaweed, to taste
      • Coarsely chopped toasted pistachios or pumpkin seeds, to taste
      • Gravlax
      • 450 g (1 lb.) fresh salmon, sushi quality
      • 30 mL (2 tbsp.) kosher salt
      • 30 mL (2 tbsp.) brown sugar
      • 30 mL (2 tbsp.) old-style mustard
      • 60 mL (1/4 cup) dill, chopped
      • 1 lemon, zested
      • Herb and crushed nut salad
      • 45 mL (3 tbsp.) chopped basil
      • 45 mL (3 tbsp.) chopped parsley
      • 45 mL (3 tbsp.) chopped dill
      • 45 mL (3 tbsp.) chopped chives
      • 45 mL (3 tbsp.) pistachios or pumpkin seeds, toasted and chopped
      • 1 lemon, zested
      • 45 mL (3 tbsp.) olive oil
      • salt and pepper
      • Lemon and old-style mustard Greek yogurt
      • 125 mL (1/2 cup) greek yogurt
      • 15 mL (1 tbsp.) olive oil
      • 15 mL (1 tbsp.) old-style mustard
      • 1 lemon, zested
      • salt and pepper
      • Toppings
      • Croutons, to taste
      • Seaweed, to taste
      • Coarsely chopped toasted pistachios or pumpkin seeds, to taste
      préparation
      1. For the gravlax, mix salt, brown sugar, mustard and zest in a bowl. Place salmon in a shallow dish and coat with mixture.
      2. Cover with plastic wrap and refrigerate for 48 hours.
      3. Drain and pat salmon dry with paper towel.
      4. For the herb and nut salad, combine all ingredients in a bowl and season.
      5. For the old-style mustard and lemon yogurt, combine all ingredients in a bowl and season.
      6. Serve gravlax with seasoned yogurt, herb salad, croutons and seaweed, to taste.