Lemon-Dill Gravlax With Citrus Crème Fraîche

• 1 (1 1/2- to 2-lb.) center-cut salmon fillet
• 1/2 cup kosher salt
• 1/3 cup granulated sugar
• 3 tablespoons lemon zest (from 3 lemons)
• 1 tablespoon black pepper
• 4 dill sprigs, plus more for garnish
• 10 (1-oz.) toasted pumpernickel bread slices, cut into triangles
• SUB_RECIPE_LINK {Citrus Creme Fraiche} {150538}
• 2 ounces red caviar

1. Cut salmon in half crosswise. Stir together salt, sugar, lemon zest, and pepper in a small bowl. Sprinkle salmon halves on all sides with salt mixture. Place 1 piece of salmon, skin side down, on a large piece of plastic wrap. Top with dill sprigs; place remaining piece of salmon directly on top, skin side up. Wrap salmon tightly with plastic wrap, and place in a large baking dish. Place a cast-iron skillet directly on top of salmon. (Or use a large plate weighted with cans.)
2. Chill 24 hours. Turn salmon over; replace weights, and chill 24 hours.
3. Remove weights and plastic wrap, discarding wrap. Drain and discard any liquid, and discard dill sprigs. Thinly slice salmon; serve with toasted pumpernickel triangles, Citrus Creme Fraiche, and caviar; garnish with dill.

center, kosher salt, sugar, lemon zest, black pepper, dill sprigs, bread, crueme, red caviar

Taken from www.myrecipes.com/recipe/lemon-dill-gravlax-citrus-creme-fraiche (may not work)