Gravadlax with celeriac & fennel salad

Gravadlax with celeriac & fennel salad

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 8

A light salmon starter with a crisp salad and honey and mustard dressing. No cooking required, just gravadlax or smoked salmon plus fresh seasonal produce

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal227
fat15g
saturates3g
carbs7g
sugars6g
fibre3g
protein14g
salt1.2g
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Ingredients

For the dressing

For the salad

Method

  • STEP 1

    Make the dressing first. Put the mustard, honey, garlic, vinegar and some seasoning in a cup, and whisk in the oil in a steady stream. Stir in the cream, then check the seasoning – it should be sweet-sour.

  • STEP 2

    Put some of the lemon juice in a mixing bowl. Peel the celeriac and cut the flesh into matchsticks, tossing these in the lemon juice as you go to stop the flesh discolouring.

  • STEP 3

    Quarter the fennel and remove any coarse outer leaves. Trim the tips, reserving any tufty fronds. Cut out the core from each piece. Using a very sharp knife or a mandolin, slice the fennel lengthways – the slices should be almost transparent. Toss with the celeriac and add some more lemon juice.

  • STEP 4

    Cut the onion as finely as possible (it’s best to do this on a mandolin too). Halve the apples, core and cut into matchsticks (there’s no need to peel them). Add to the bowl with the onions, and add a little more lemon juice (to keep the apple from turning brown). Chop any fennel fronds and add along with the dill. Toss with the dressing.

  • STEP 5

    Divide the salad between eight plates with some gravadlax alongside, or serve the gravadlax and offer the salad in a large bowl.

Goes well with

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    Overall rating

    Rating: 4 out of 5.3 ratings
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