Lemon and Dill Salmon Gravlax with Pomegranate
For a menu made of several small plates, take a few shortcuts. In this case, use the RICARDO Dill & Lemon Gravlax and garnish it with pickled shallot, slices of Lebanese cucumbers and pomegranate seeds to create a colourful festive plate.
Ingredients
- 1 shallot, cut into rounds
- 1 tbsp (15 ml) lemon juice
- 1/4 tsp salt
- 1/2 cup (125 ml) sour cream
- 2 tbsp dill, finely chopped, plus more for serving
- 1 lemon, zest finely grated
- 2 tsp (10 ml) lemon juice
- 7 oz (200 g) store-bought lemon and dill gravlax
- 1 Lebanese cucumber, cut into thin rounds on a mandoline
- 2 tbsp pomegranate seeds
- Toasted baguette croutons, for serving
- Lemon wedges, for serving
Instructions
- In a bowl, combine all of the ingredients. Let marinate for 10 minutes or until the shallots turn bright pink. Drain before serving.
For a menu made of several small plates, take a few shortcuts. In this case, use the RICARDO Dill & Lemon Gravlax and garnish it with pickled shallot, slices of Lebanese cucumbers and pomegranate seeds to create a colourful festive plate.