Gravadlax temptation

Gravadlax temptation

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(2 ratings)

Ready in 1½ hrs, including 1 hr in the oven


Serves 4
Delicious potato and fish dish based on a Swedish recipe - made with only five ingredients.

Nutrition and extra info


  • kcal630
  • fat43g
  • saturates26g
  • carbs42g
  • sugars0g
  • fibre3g
  • protein20g
  • salt2.69g
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  • 800g potatoes, an all-rounder such as Maris Piper is ideal



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g gravadlax



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

  • 2 onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 284ml carton double cream
  • 150g milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. Peel potatoes and cut into very thin chips. A mandolin makes this easy; otherwise thinly slice, stack them and cut through the stack into sticks. Put the chips in a bowl and cover with cold salted water.

  2. Cut the gravadlax into wide strips. Finely chop the onions. Melt a large knob of butter in a small pan, add the onion and fry for 5 mins. Butter the inside of a shallow ovenproof dish, about 1.2 litre capacity. Heat oven to 190C/fan 170C/gas 5.

  3. Drain potatoes and spread one third over the dish. Season well. Scatter half the gravadlax and onion on top, then cover with another third of the potatoes. Scatter over remaining gravadlax and onion. Cover with remaining potatoes and season well. Warm cream and milk in a small pan until it simmers, then pour over the potatoes. Dot the top with butter and bake for 1 hr until potatoes are tender and the top golden. Cool for 5 mins before serving with a green vegetable such as broccoli or snap peas.

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Comments, questions and tips

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22nd Jan, 2013
I made this to use up some homemade beetroot cured gravadlax. I added some horseradish to the sauce and made it half cream, half milk in order to make it a bit lighter. Whilst the end result was really yummy comfort food, it still took a lot longer than 1 hr to cook the potatoes, it need another half an hour in the oven and even then they were 'borderline'.
30th Oct, 2010
Couldn't get gravadlax so made with smoked mackerel with lemon and parsley. Rich, creamy and delicious.
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