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Lemon-Dill Gravlax with Citrus Crème Fraîche

Photo: Greg Dupree; Styling: Lindsey Ellis Beatty

Active time 20 mins
Total time 48 hrs, 20 mins

Serves 12


  • 1 (1 1/2- to 2-lb.) center-cut salmon fillet
  • 1/2 cup kosher salt
  • 1/3 cup granulated sugar
  • 3 tablespoons lemon zest (from 3 lemons)
  • 1 tablespoon black pepper
  • 4 dill sprigs, plus more for garnish
  • 10 (1-oz.) toasted pumpernickel bread slices, cut into triangles
  • [SUB_RECIPE_LINK {Citrus Crème Fraîche} {150538}]
  • 2 ounces red caviar

How to Make It

  1. Cut salmon in half crosswise. Stir together salt, sugar, lemon zest, and pepper in a small bowl. Sprinkle salmon halves on all sides with salt mixture. Place 1 piece of salmon, skin side down, on a large piece of plastic wrap. Top with dill sprigs; place remaining piece of salmon directly on top, skin side up. Wrap salmon tightly with plastic wrap, and place in a large baking dish. Place a cast-iron skillet directly on top of salmon. (Or use a large plate weighted with cans.)

  2. Chill 24 hours. Turn salmon over; replace weights, and chill 24 hours.

  3. Remove weights and plastic wrap, discarding wrap. Drain and discard any liquid, and discard dill sprigs. Thinly slice salmon; serve with toasted pumpernickel triangles, Citrus Crème Fraîche, and caviar; garnish with dill.