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  Prep time

  15 minutes

  Cook time

  0 minutes

  Difficulty

  Moderate

  Serves     4 

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• 1 Tbsp. sugar
• 2 tsp. kosher salt
• 1 Tbsp. pink peppercorns, crushed
• 2 Tbsp. fresh dill, chopped
• 1 lb. fresh wild salmon, pin bones removed
• 1/2 cucumber, thinly sliced
• ½ cup sour cream
• 1 shallot, minced
• 1 Tbsp. fresh dill, chopped
• 4 small pickles (cornichons), chopped
• 2 Tbsp. fresh lemon juice
• ½ tsp. kosher salt
• ½ baguette, thinly sliced and toasted

Instructions

1. Combine sugar, kosher salt, dill and peppercorns in a small bowl.
2. Line a shallow baking dish with plastic wrap and leave a large flap overhanging both sides. Spread half of spice mixture on plastic wrap and place salmon on top. Sprinkle remaining mixture over salmon and wrap tightly with flaps of plastic.
3. Cut a piece of cardboard to fit inside the baking dish and place cans on top to weigh down the gravlax. Cure salmon in fridge for 24 hours.
4. Remove salmon from baking dish and discard any liquid. Scrape spices off both sides of salmon. Slice with a very sharp knife into thin pieces.
5. Combine sour cream, shallot, pickles, dill, lemon juice and kosher salt in a bowl and mix well.
6. Place sliced cucumbers on toasted baguette slices. Top with dollop of cream mixture and finish with sliced gravlax. Serve.