Gravlax with Beet Relish and Dill Crème

Vibrant colors; salty, sweet and creamy flavors; all go to make every bite of this appetizer feel both special and simple at the same time!  Gravlax is a sugar and salt cured salmon often with dill and spices, more subtle in texture and flavor that smoked salmon, but you could easily substitute for either.

  • Yield: Serves 6

All you need for this recipe and more...


2 beets (about 3/4 cup grated)

1 teaspoon fennel or mustard seeds, or a mixture

2 tablespoons rice wine vinegar

1 teaspoon brown sugar

1/4 cup Crème fraiche (or sour cream)

1 tablespoon plain yogurt

1 tablespoon chopped dill

Wasabi tobiko, optional

6 slices gravlax or smoked salmon


1. Peel and shred the beet.  

2. Heat a non stick pan over medium heat and dry fry the seeds for 1 minute or until aromatic.  

3. Remove from heat, add the vinegar and sugar and stir to combine.  Pour over the beet and allow to marinate for 1/2 hour or overnight – it will keep a few days covered in the refrigerator.

4. Combine the Crème Fraiche, yogurt and dill and stir until smooth.

5. Place the beet relish in a small dish or on crackers, top with the salmon and spoon over the Dill Crème.  If using, spoon over a little wasabi tobiko, or some chopped chives.

An appetizer or even a great light lunch served on a slice of rye bread, this dish layers succulent slices of gravlax with a dill crème and fresh beet relish.  Wasabi tobiko is an optional exquisite burst of flavor to cap it all off.