Creamy cucumber with gravadlax

Creamy cucumber with gravadlax

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 15 mins Plus salting


Serves 4
This light and refreshing cucumber salad also goes well with smoked salmon or pickled herrings

Nutrition and extra info

Nutrition: per serving

  • kcal184
  • fat11g
  • saturates4g
  • carbs3g
  • sugars2g
  • fibre2g
  • protein18g
  • salt3.35g
Save to My Good Food
Please sign in or register to save recipes.


  • ½ large cucumber
  • 1 small fennel bulb
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 2 tbsp double cream
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • small bunch dill, roughly chopped, plus extra to serve
  • 300g gravadlax, about 8 nice slices



    A Scandinavian speciality, Gravadlax is paper-thin, sliced fresh, raw salmon fillet that has…

  • brown bread and butter, to serve


  1. Peel alternate strips of skin off the cucumber and halve lengthways. Scoop away the seeds with a teaspoon, slice the cucumber on an angle, then place in a colander or sieve set above a bowl. Remove the outer layer of fennel and quarter the bulb. Cut away the core, then slice the fennel as finely as possible. Tip the fennel in with the cucumber, season generously with salt, then leave to macerate for 10 mins.

  2. When the vegetables have been salted, taste a piece of cucumber. If it’s too salty, give them a rinse. But if it’s fine, then just squeeze them gently. In a separate bowl, stir together the cream, vinegar, mustard and dill, and season with a grind of black pepper. Toss the vegetables into the creamy dressing and serve with a few slices of gravadlax, a sprinkling of dill and some buttered brown bread.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Jan, 2013
Lovely, simple, delicious starter. This is definately one to be repeated.
12th Feb, 2012
Served it with cooked salmon fillets and roasted new potatoes - probably didn't work as well as the original recipe suggestion, which would be a lovely starter, but nevertheless made a very nice change for a weekday meal.
24th Dec, 2011
Everyone loved it. Easy no fuss starter but lovely flavours and texture.
11th Nov, 2011
Lovely, fresh starter. I've made this several times and everyone loves it. Simple too!
11th Sep, 2010
Very very tasty and surprisingly fresh.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?