Gravadlax with dill crêpes, chilli & chive cream and pickled onion

Gravadlax with dill crêpes, chilli & chive cream and pickled onion

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(2 ratings)

Prep: 30 mins Cook: 25 mins

More effort

Serves 6 (makes 12 crepes)

Delicate dill pancakes served Scandinavian style with thin slices of cured salmon and soured cream - the perfect lazy morning brunch

Nutrition and extra info

Nutrition: per serving

  • kcal495
  • fat24g
  • saturates7g
  • carbs38g
  • sugars13g
  • fibre2g
  • protein32g
  • salt5g
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    For the dill crepes

    • 200g plain flour
    • 2 large eggs, plus 1 egg yolk



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 500ml semi-skimmed milk
    • small pack dill, chopped
    • sunflower oil, for frying
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    For the pickled onion

    • 1 small red onion, sliced
    • 50ml white wine vinegar
    • 2 tbsp golden caster sugar

    For the chilli & chive cream

    • 100g soured cream
    • 1 red chilli, deseeded and finely chopped
    • 3 tbsp snipped chives

    To serve

    • 600g gravadlax



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

    • 2 red chillies, sliced (optional)
    • 2 lemons, cut into wedges



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


    1. First, make the crêpe batter. Sift the flour into a bowl with a pinch of salt. Make a well in the centre of the flour and add the eggs, egg yolk and half the milk. Whisk together the wet ingredients, gradually drawing the flour into the mix until you have a thick, smooth batter, then stir in the rest of the milk and most of the dill. Cover and leave in the fridge until you are ready to make the crêpes.

    2. Meanwhile, make the pickled onion. Put the onion in a small heatproof bowl. Heat the vinegar and sugar with 100ml water and a pinch of salt in a saucepan until the sugar and salt have dissolved. Pour over the onion and leave to cool. Drain the onion, then cover and chill.

    3. Mix all the ingredients for the cream in a bowl and season generously. Cover and chill until ready to serve.

    4. Heat oven to 110C/90C fan/gas 1⁄4. Heat a crêpe (or frying) pan over a medium heat and wipe with oiled kitchen paper. Tip half a ladle of batter into the pan and swirl the pan to spread the batter into a thin, even layer. Cook for 30-45 secs until the base is golden and bubbles start to break on the surface. Flip over with a spatula and cook for another 30 secs.

    5. Layer the cooked crêpes between sheets of baking parchment and keep warm in the oven while you cook the rest. To serve, spoon a little chive cream onto a crêpe along with slices of gravadlax, the pickled onion, remaining dill and chilli, if using. Serve with lemon wedges.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    11th Oct, 2014
    Sounds delicious - will definitely give it a try next weekend
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