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Gravlax with horseradish-dill cream

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Salmon, sugar, salt, dill, black pepper. Creme fraiche, horseradish, salt, pepper, dill, lemon juice, chives.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  

SIZES

Small:
Serves two adults

GOES WITH

PREP, COOK AND SERVE

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