Dill Cured Gravlax with a Mustard Horseradish Sauce

Our new friend Linsday, from Lindsay Eats LA, created an amazing recipe that she loves to make for guests with Bubbies Prepared Horseradish!

Salmon fans will love this rich and flavorful dish!

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


Directions:
1. To begin, make your cure by mincing and mixing your dill, salt, sugar, pepper, horseradish, lemon zest, grapefruit zest, and fennel seed. Set aside.

2. 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.

3. Cover with cling wrap and add pressure with cans/bottles. Place in the fridge for 3-4 hours.

4. In the meantime, make your sauce by mixing horseradish, dijon, sour cream, and lemon juice. Adjust salt to taste, set aside.

5. After your salmon is done curing, rinse all the herbs and salt off completely and pat dry.

6. Thinly slice and serve with your sauce, toasts or any other sides you want to pair it with!

Linsday Baruch’s blog Linsday Eats La is a must-see! You’ll find all sorts of recipes for every-day living, welcoming any type of diet. She shares vegan, vegetarian, meat-focused and more and focuses on cozy and seasonal recipes as well.