Gravadlax with celeriac & fennel salad

Gravadlax with celeriac & fennel salad

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Prep: 40 mins 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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal227
  • fat15g
  • saturates3g
  • carbs7g
  • sugars6g
  • fibre3g
  • protein14g
  • salt1.2g
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Ingredients

  • 350-400g gravadlax or smoked salmon
    Gravadlax

    Gravadlax

    grahv-lax

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

For the dressing

  • 1 tsp wholegrain mustard
  • 1 ½ tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 garlic cloves, crushed
  • 5 tsp cider vinegar
  • 7 tbsp extra virgin olive oil (a fruity one, not a bitter Tuscan one)
  • 2 tbsp single cream

For the salad

  • juice 1 lemon (you may not need it at all)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 300g celeriac
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 large fennel bulb
    Fennel bulb

    Fennel bulb

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

  • ¼ red onion
  • 1 small red apple
  • 1 small green apple
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 15g bunch dill, leaves only, roughly chopped

Method

  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.

  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.

  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.

  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.

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

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