Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
10 mins
Serves
4 à 6

Ingredients

450 g
fresh salmon,
1 lb.
30 mL
kosher salt
2 tbsp.
30 mL
brown sugar
2 tbsp.
30 mL
old-style mustard
2 tbsp.
60 mL
dill
1/4 cup
1
lemon
45 mL
chopped basil
3 tbsp.
45 mL
chopped parsley
3 tbsp.
45 mL
chopped dill
3 tbsp.
45 mL
chopped chives
3 tbsp.
45 mL
pistachios or pumpkin seeds
3 tbsp.
1
lemon
45 mL
olive oil
3 tbsp.
salt and pepper
125 mL
greek yogurt
1/2 cup
15 mL
olive oil
1 tbsp.
15 mL
old-style mustard
1 tbsp.
1
lemon
salt and pepper
Croûtons
Seaweed
Coarsely chopped toasted pistachios or pumpkin seeds

Preparation

Step 1
For the gravlax, mix salt, brown sugar, mustard and zest in a bowl. Place salmon in a shallow dish and coat with mixture.
Step 2
Cover with plastic wrap and refrigerate for 48 hours.
Step 3
Drain and pat salmon dry with paper towel.
Step 4
For the herb and nut salad, combine all ingredients in a bowl and season.
Step 5
For the old-style mustard and lemon yogurt, combine all ingredients in a bowl and season.
Step 6
Serve gravlax with seasoned yogurt, herb salad, croutons and seaweed, to taste.

Share