Gravlax with horseradish-dill cream
An elegant Valentine's dinner first course, (or a light lunch or supper on its own), this is a boneless Tassie salmon fillet that we've cured in a traditional mix of dill, sugar, salt and pepper until it's delicately seasoned and just firm. Slice it thinly on the diagonal towards the skin and serve with the horseradish-dill cream on rye bread, buckwheat pancakes (blini) or draped over a salad of baby leaves, thinly sliced red onion and avocado. Gluten free. Serving size 250g salmon plus the horseradish cream. The gravlax freezes well. Just defrost, pat dry and use as above. The cream won't freeze well.
Salmon, sugar, salt, dill, black pepper. Creme fraiche, horseradish, salt, pepper, dill, lemon juice, chives.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults