Chicago-Style Gravlax Bagel
Mustard-Dill Cured Scottish Salmon, Cream Cheese, Fried Lemon, Dill
Baker Hannah Tillett-Banaszak of Tilly Bagel Shop | Chicago, IL
”I made a version of gravlax using the city of Chicago as our inspiration by curing the salmon in a blend of seasonings that are similar to the flavors of a Chicago-style hot dog. Think dill, celery seed, mustard seed, onion, and poppy seeds. The Scottish salmon has a rich, buttery texture, and with the Chicago cure, that helps carry the flavors of the ingredients throughout. I plated the gravlax on our bagel with cream cheese and fried lemon. The lemon adds great acidity to the dish.” — Baker Hannah Tillett-Banaszak
Adapted by StarChefs | May 2025 | Photo: Brad Danner
INGREDIENTS
Chicago-Style Gravlax:
Yield: 750 grams
475 grams kosher salt
215 grams whole mustard seeds
200 grams turbinado sugar
115 grams poppy seeds
60 grams dried dill weed
45 grams dried chives
45 grams celery seeds
115 grams giardiniera seasoning (or standard vegetable seasoning)
Skin-on Scottish salmon fillet, pin bones removed
Fried Lemon:
1 lemon, thinly sliced
240 milliliters olive oil
To Assemble and Serve:
Bagel, halved and toasted
115 grams cream cheese
1 teaspoon fresh dill
METHOD
For the Chicago-Style Gravlax:
In a mixing bowl, combine salt, mustard seeds, sugar, poppy seeds, dill weed, chives, celery seed, and giardiniera seasoning. Pour half of curing mixture evenly into a hotel pan. Top with Scottish salmon. Pour remaining curing mixture on top to coat salmon. Wrap hotel pan with plastic wrap and refrigerate 24 hours. The next day, flip salmon over and rub curing mixture to coat the skin. Wrap in plastic wrap again and refrigerate additional 24 hours. Gently rinse fillet, removing excess cure while allowing some seasoning to remain on the salmon. Refrigerate 12 hours, uncovered. The next day transfer cured salmon to a work surface and slice to desired thickness. Transfer to an airtight container and refrigerate.
For the Fried Lemon:
In a saucepan over medium-high flame, heat olive oil until smoking. Place lemon into hot oil and fry until slices begin to brown. Transfer to a paper towel-lined plate and let drain.
To Assemble and Serve:
Spread cream cheese on both bagel halves followed by 170 grams sliced Chicago-Style Gravlax and 4 pieces Fried Lemon. Garnish with dill.
