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Eat my pickles.
Wear clean underwear.
Marry a doctor.


Recipes from Bubbie's Kitchen

Dill Cured Gravlax

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Cook time: 180 mins | Total time: 210 mins | Serves: 4-6


  • 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


    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!