Dill Cured Gravlax with a Mustard Horseradish Sauce

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How to: cure your own salmon. With this dill + horseradish mixture, it’s simple and super impressive. It can go on toasts, bagels, a breakfast board; the ideas are endless. Serve your gravlax with a zingy horseradish mustard sauce & all is complete.

I love making this recipe because it can be made in advance if you’re having a party, or meal-prepped for the week ahead for breakfasts. I am obsessed! There is also so many different ways to mix and match your gravlax like curing it with beet powder, basil, and the list goes on!


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Dill Cured Gravlax with a Mustard Horseradish Sauce
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Dill Cured Gravlax with a Mustard Horseradish Sauce


  • For the Gravlax
  • 1 lb Atlantic salmon
  • 2 cups dill
  • 1 cup salt
  • 1 ⁄2 cup sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon Bubbie’s Horseradish
  • zest of 1 lemon
  • zest of 1 grapefruit
  • 1 ⁄2 tablespoon mustard seed
  • 1 ⁄2 tablespoon fennel seed
  • For the Sauce
  • 1 tablespoon Bubbie’s Horseradish
  • 2 tablespoons dijon
  • 3 tablespoon sour cream
  • juice of 1 lemon


  • To begin, make your cure by mincing and mixing your dill, salt, sugar, pepper, horseradish, lemon zest, grapefruit zest and fennel seed. Set aside.
  • Dry your salmon. In a pan or deep dish, place half of the curing mixture on the bottom part of the tray or pan. Add your salmon in, skin side down and add the remaining of the mixture, coating completely. Cover with cling wrap and add pressure with cans/bottles. Place in the fridge for 3-4 hours.
  • In the meantime, make your sauce by mixing horseradish, dijon, sour cream and lemon juice. Adjust salt to taste, set aside.
  • After your salmon is done curing, rinse all the herbs and salt off completely and pat dry. Thinly slice and serve with your sauce, toasts or any other sides you want to pair it with!
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