Salmon Gravlax with Pickled Cucumber, Dill Potatoes and Radish
Gravlax is a Nordic dish consisting of raw salmon cured in salt, sugar and dill. It is great served as an appetiser or for entertaining larger numbers. All the items can be pickled and cured the day prior.
Ingredients
For the pickled cucumber:
1/2 cup apple cider vinegar
2 Tbsp Caster Sugar
1 Tbsp flaky sea salt
2 Lebanese cucumbers
For the dill potatoes:
800g baby potatoes - large ones halved
125g Zany Zeus creme fraiche
3 Tbsp Lemon Juice
2 Shallots
1/2 cup dill sprigs
To serve:
300g Gravlax
1 bunch radishes
Method
For the pickled cucumber: To pickle the cucumbers, place the vinegar, sugar and salt into a non-reactive large bowl. Whisk until the sugar and salt have dissolved
Add the cucumbers into the marinade and mix well so they are well coated in the pickling brine. It's okay if the liquid doesn't submerge the cucumbers, as they will break down and get smaller as they marinate
Put the cucumbers in the fridge and leave to marinate for at least 4 hours or overnight
For the Dill Potatoes: To prepare to potatoes, cook them in a large saucepan of salted boiling water until tender (10-15 mins). Drain and set aside to cool slightly. While cooling, combine the creme fraiche and lemon juice in a small bowl and season to taste
Cut each potato in half and place in a large bowl with creme fraiche mixture, shallots and dill. Season to taste and toss to combine
To serve: Spread the salmon slices on a platter with the pickled cucumbers (drained first), radishes and dill potatoes. This can be served with freshly sliced rye bread or a gluten free alternative