Citrus-and-Dill Gravlax
Citrus-and-Dill Gravlax is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use.
Add salt, brown sugar, and peppercorns and process until combined (you can also chop the dill by hand and mix it with the other ingredients in a medium bowl).
Place a large sheet of parchment paper on a large rimmed baking sheet and pour one-third of cure lengthwise down the center of parchment.
Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side.
Fold parchment up and over fish and cover with another sheet of parchment paper.
Wrap tightly with plastic.
Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down.
Chill 3 days.
Unpack fish and wipe off cure with a damp kitchen towel (do not rinse).
Slice very thinly with a long sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean.
Arrange salmon on a platter; serve with bagels, bialys, bread, cream cheese, red onion, capers, dill sprigs, and/or lemon wedges if desired.
Wrap leftover salmon and refrigerate for up to 3 days.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.