Gravlax With Bagel Chips & Dill & Caper Crème Fraîche

Photography, Tango. Food Styling, Nataly Simard. Prop Styling, Caroline Simon.

  • Prep time 25 minutes
  • Total time 30 hours & 35 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine


Bagel Chips (recipe, this page):
Dill & Caper Crème Fraîche:


Gravlax In bowl, combine salt, sugar, dill, juniper berries and orange and lemon zests. Season with pepper. Place salmon on baking sheet or large dish, flesh side up. Rub with maple syrup; spread salt mixture over top. Cover with plastic wrap and refrigerate for 18 hours.

Rinse salmon under cold water to remove salt mixture. Place salmon back on baking dish and refrigerate, uncovered, for 12 hours. Cut salmon into thin slices; arrange on serving plate; sprinkle with dill. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days.) Serve with Bagel Chips and Dill & Caper Crème Fraîche, and capers and lemon wedges, if desired.


Dill & Caper Crème Fraîche In small bowl, stir together crème fraîche, capers, dill and lemon juice. Serve with Gravlax and Bagel Chips. (Make-ahead: Can be covered and refrigerated for up to 2 days.)



Bagel Chips Preheat oven to 350°F. Line large baking sheet with parchment paper. Cut 4 sesame bagels horizontally into thin slices (about 1/8 inch thick), trying to maintain the round shape of the bagel.

Place slices on prepared baking sheet and brush with 2 tbsp olive oil. Season with salt and pepper. Bake on upper rack of oven until golden brown, 6 to 10 minutes. Let cool completely before serving with Gravlax and Dill & Caper Crème Fraîche. Makes about 16 chips.

Nutritional facts Per serving: about

  • Iron 2.1 mg
  • Fibre 2 g
  • Sodium 340 mg
  • Sugars 3 g
  • Protein 33 g
  • Calories 510
  • Total fat 31 g
  • Cholesterol 115 mg
  • Saturated fat 11 g
  • Total carbohydrate 24 g
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Gravlax With Bagel Chips & Dill & Caper Crème Fraîche