Citrus Dill Gravlax with Horseradish Cream

Zach Thorp Oct 12, 2022


  • 1 ½ lb salmos side
  • ½ cup kosher salt
  • ½ cup brown sugar
  • ½ tablespoon cracked black pepper
  • 2 tablespoons gin or vodka
  • 1 tablespoon Citrus Mint Balsamic
  • 2 tablespoons Dill Olive Oil

Horseradish Cream:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon horseradish
  • ½ teaspoon dill


  1. Pat salmon dry with paper towels and palace in a large glass casserole dish.
  2. In a small bowl, combine the salt, sugar and pepper. Drizzle both sides of the salmon with gin and balsamic, sprinkle with seasoning mix, using your hands to coat the salmon completely.
  3. Cover the casserole with plastic wrap, place weights on top and refrigerate for 3 days. Every day, flip the salmon over and return the weights on top.
  4. Once the salmon has cured for 3 days, remove from the casserole and lightly rinse with cool water.
  5. Brush salmon with Dill olive oil before thinly slicing and serving.
  6. Place mayo, sour cream, horseradish and dill in a small bowl, whisk to combine.
  7. Serve gravlax with horseradish cream and your favorite bagels and toppings.