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.

Prep:
30
Cook:
30
Serves:
4

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