Gravadlax makes a stunning prepare-ahead starter or centrepiece for your New Year festivities
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Using up the leftovers
Any leftover salmon can be used to make a salmon tartare. Mix about 200g of diced gravadlax with chopped shallot, English mustard and lemon juice to taste and serve with toast.
Curing for longer
My gravadlax is very lightly cured as I only leave it in the salt mix overnight, because I like the sushi-type texture of the salmon – still a little raw and not too salty. To cure the salmon for longer, which will give it more of a smoked salmon-type texture, keep the fish in the salt cure for up to 2 days before rinsing and slicing it.
A cheaper version
For a much cheaper version of this dish you could also use the salt mix to cure mackerel fillets. Simply cut the fillets into squares and serve it with the salad leaves and horseradish cream.
Making this recipe for fewer people
I think gravadlax is the perfect starter for a large number of guests, or as part of a buffet, but it can be made for fewer people using a 500g piece of salmon and half the salt mix. For a buffet, I would cut the salmon into longer slices and serve it with a potato salad along with the salad leaves and horseradish cream in separate bowls for everyone to help themselves to.