Gravlax and Dill Skyr Crostini
Recipe by LindseyEats
Description
Homemade gravlax (it’s easier than you’d think!), on toasted crostini’s with a dill skyr spread is just delicious! The gravlax mixture is a blend of salt, sugar, peppercorns, zest and fennel seeds with dill; stored tightly in the fridge and thinly sliced prior to serving. The thick and creamy dip is easy and can be made in less than 5 mins with our Traditional Plain Skyr, fresh dill, lemon and garlic. This recipe is simple & impressive!
Ingredients
1 Pounds
Sushi Grade Salmon
1/2 Cup
Salt
1/2 Cup
Sugar
1 Tablespoon
Peppercorns
2 Tablespoon
Fennel Seeds
1/2
Orange
zest
1/2
Lemon
zest
1
Bundle of Dill (about 1 cup)
1 Cup
Icelandic Provisions Traditional Plain Skyr
2 Tablespoon
Dill
minced
1
Lemon
juiced
2
Garlic Cloves
grated
Salt and Pepper
to taste
2-3 Tablespoon
Olive Oil
Toasted Bread of Your Choice
to serve
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!
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