
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
|
|
|
![]() |
|
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
|
préparation
- For the gravlax, mix salt, brown sugar, mustard and zest in a bowl. Place salmon in a shallow dish and coat with mixture.
- Cover with plastic wrap and refrigerate for 48 hours.
- Drain and pat salmon dry with paper towel.
- For the herb and nut salad, combine all ingredients in a bowl and season.
- For the old-style mustard and lemon yogurt, combine all ingredients in a bowl and season.
- Serve gravlax with seasoned yogurt, herb salad, croutons and seaweed, to taste.