Quick Gravlax

By Valli Little

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Gravlax is a beautiful and elegant starter to any formal occasion. Serve it on a bed of this creamy potato salad.

All you have to do is throw all your ingredients of Quick Gravlax

  1. 300g salmon fillets, skin removed, pin-boned
  2. 2 tablespoons sea salt
  3. 2 tablespoons brown sugar
  4. 1 tablespoon olive oil
  5. 2 tablespoons pink peppercorns*
  6. Rocket leaves, to serve
  7. 350g kipfler potatoes, peeled
  8. 1/4 cup (60ml) vegetable oil
  9. 1 tablespoon white wine vinegar
  10. 1 teaspoon caster sugar
  11. 1 teaspoon horseradish sauce
  12. 1 teaspoon Dijon mustard
  13. 1 tablespoon chopped chives
  14. 8 tablespoons (160ml) creme fraiche

The instruction how to make Quick Gravlax

  1. Freeze salmon for 20 minutes (so its easier to slice). Slice very thinly. Lay in a ceramic dish. Combine salt and sugar, sprinkle over salmon, then cover with plastic wrap and refrigerate for 1 hour.
  2. Boil potatoes for 10 minutes, drain, then cool. Cut into chunks. Whisk oil, vinegar and sugar. Season, then mix 1 tablespoon dressing with horseradish and mustard. Stir into remaining dressing and pour over potatoes. Stir in chives and creme fraiche. Season.
  3. Drain excess moisture from salmon, then use a pastry brush to remove any excess salt and sugar. Brush with oil and curl over a mound of potato salad. Top with peppercorns and rocket.

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