For the gravlax:
- 3/4 cup crystal salt (we used Diamond)
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons coriander or fennel seeds
- 1 1/2 teaspoons black peppercorn
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 tablespoon lime zest
- Two 6-ounce salmon fillets, bones removed, pat dry
For the spread:
- 1/4 cup crème fraîche
- 2 tablespoons dill
- 1 tablespoon lemon juice
- Assorted vegetables: radish, cucumber, watercress
- Cut citrus: oranges, lemons
- Soft boiled eggs
- In a small bowl combine salt, sugar, fennel seeds, and black peppercorns. In another small bowl, combine the lemon, orange, and lime zest.
- On a work surface, place a double layer of aluminum foil, large enough to extend beyond the length of the fillets. Spread half of the salt mixture in the center of the foil. Lay the fillets, skin-side down over the salt. Evenly sprinkle the zest mixture over the fillets, and gently press into the salmon. Top fillets with remaining salt mixture (make sure salmon is completely covered).
- Fold up the foil to snuggly hold the salmon. Transfer foil pack to a lined baking sheet or large dish. Place another baking sheet or dish over the foil pack and weigh down with cans or more dishes. Place in the refrigerator for 24 hours.
- Rinse fish and pat dry. Using a sharp knife cut salmon skin-side down, at a diagonal, creating very thin pieces of gravlax (leave skin behind).
- In a small bowl, mix crème fraîche, dill, lemon juice, and a pinch of salt. Arrange spread onto a board or large serving dish with the gravlax. Serve with an assortment of vegetables, pickles, and crackers.