Gravlax and Dill Yogurt Crostini

Crostini topped with gravlax, dill yogurt, and fresh dill sprigs, arranged on a platter.

5 from 1 vote

Gravlax and Dill Yogurt Crostini

These gravlax & dill yogurt crostini’s are so delicious! Homemade gravlax (it’s easier than you’d think!), on toasted crostini’s with a dill yogurt spread is just epic!

Prep Time20

Cook Time0

Fridge Overnight1

Total Time1 20

Course: Appetizer

Cuisine: American, Scandinavian

Servings: pieces

Author: Lindsey Baruch

Ingredients

For Your Salmon

1 pound sushi grade salmon
1/2 cup salt
1/2 cup sugar
1 tablespoon himalayan salt
1 tablespoon peppercorns
2 tablespoons fennel seeds
zest of 1/2 orange
zest of 1/2 lemon
1 bundle of dill (about 1 cup)

For Your Yogurt Spread

1 cup yogurt I love skyr yogurt for this
2 tablespoons dill, minced
juice of 1 lemon
2 garlic cloves, grated
salt and pepper to taste
2-3 tablespoons olive oil
Serve on toasted rye bread/bread/baguette of your choice

Instructions

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.
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.
Cover the gravlax with plastic wrap and weigh down with cans/bottles. Place in the fridge overnight and up to 3 days.
Remove from the plastic wrap and rinse everything off of the salmon. Thinly slice.
Make your dill yogurt spread. In a bowl, mix yogurt, minced dill, lemon juice, garlic, olive oil and salt and pepper.
Slice and toast your bread of choice into bite sized crostini’s.
Assemble! Spread on your dill yogurt, then your sliced gravlax, top with freshly cracked pepper and a sprig of dill. Serve!

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