Lemon and Dill Salmon Gravlax with Pomegranate | RICARDO

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