Gravlax with Beet Relish and Dill Crème

By: Sally James

  • Yield:

    6 Servings

  • Cuisine:


  • Course:



  • 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


  • Peel and shred the beet.
  • Heat a non stick pan over medium heat and dry fry the seeds for 1 minute or until aromatic.
  • 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.
  • Combine the Crème Fraiche, yogurt and dill and stir until smooth.
  • 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.