Recipe

Step 1:

In a bowl, mix your salt, sugar, Himalayan salt, peppercorns, fennel seeds, orange and lemon zest with your dill (roughly broken apart), mix well.

Step 2:

In a pan, place 1/2 of your curing salt mixture on the bottom, then place your salmon (skin side down) on the mixture, top the other 1/2 of the mixture over the top of the salmon, covering entirely. Cover the gravlax with plastic wrap and weigh down with cans/bottles. Place in the fridge overnight and up to 3 days.

Step 3:

Remove from the plastic wrap and rinse everything off of the salmon. Thinly slice.

Step 4:

Make your dill yogurt spread. In a bowl, mix yogurt, minced dill, lemon juice, garlic, olive oil and salt and pepper.

Step 5:

Spread on your dill yogurt, then your sliced gravlax, top with freshly cracked pepper and a sprig of dill. Serve!