Lemon and Dill Salmon Gravlax with Pomegranate

Ingredients

• Pickled Shallot

  • 1 shallot, cut into rounds
  • 1 tbsp (15 ml) lemon juice
  • 1/4 tsp salt

• Lemon Sour Cream

  • 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

• Garniture

  • 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