Let’s make these gravlax and dill yogurt crostini’s! A homemade gravlax recipe (it’s easier than you’d think!), on toasted crostini’s with a dill yogurt spread is just epic. The gravlax mixture is a simple blend of salt, sugar, peppercorns, zest and fennel seeds with dill; stored tightly in the fridge and thinly sliced prior to serving. The dip is easy and can be made in less than five minutes with yogurt, fresh dill, lemon and garlic.

What ingredients do you need for this gravlax recipe?

For your salmon: Sushi-grade fresh salmon fillet, kosher salt, sugar, peppercorns, fennel seeds, orange, lemon, and fresh dill.

For the dill yogurt spread: Yogurt, dill, lemon, garlic cloves, salt, pepper, olive oil

Crostini: All served on toasted crostini!

Steps To Make This Recipe

Step 1: Make your gravlax

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 or tray, 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.

Step 3

Cover the gravlax with plastic wrap and weigh down with cans/bottles. Place in the fridge overnight and up to 3 days.

Step 4

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

Step 5: Make your dill yogurt spread

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

Step 6: Get your toasts ready

Slice and toast your bread of choice into bite-sized crostini’s.

Step 7: Assemble!

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

Tips, Tricks and Substitutions

What exactly is Gravlax?

Gravlax is a popular Scandinavian style cured salmon that is served as an appetizer, for breakfast, thinly sliced on toast/crackers with all the accompaniments!

What is the difference between salmon gravlax and smoked salmon (lox)?

Gravlax is cured salmon, lox is smoked salmon. They both have the same texture, but taste wise they are a tad different. For smoked salmon, you are smoking raw salmon at a low temp to infuse the salmon with a smokey flavor, and this is something that gravlax doesn’t have!

However, you can totally sub out homemade gravlax for store bought lox for this recipe as well!

How long does the salmon gravlax keep?

• When curing: I would not cure in the salt longer than 2-3 days, because it just gets really salty.
• Once cured: Can be store in the fridge up to 24 hours once cured. You can maybe push it one more day, but I wouldn’t go more than that!

What salmon should I use for gravlax?

I would use any salmon that you feel safe eating raw! I would recommend using sushi-grade salmon, or purchasing commercially frozen salmon and thaw before use, to ensure there are no parasites in the fish and to ensure it’s been previously frozen!

Serve your toasts with:

• Classic Caesar Salad
• Persimmon & Avocado Salad with a Citrus Vinaigrette
• Garlic Herb Roasted Chicken
• Honeynut Squash Risotto with Fontina and Sage

More appetizers recipes to check out:

• Roasted Butternut Squash Soup
• Spiced Lamb Pita Chips with Whipped Feta
• Roasted Garlic & Herb Yogurt Dip
• Herb and Calabrian Chili Garlic Bread

If you do make this Gravlax and Dill Yogurt Crostini recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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