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.
