Name: Quick gravlax
Prep time: 95 min
Cook time: 10 min
Total time: 105 min
Yield: 1
Ingredients: 300g salmon fillets, skin removed, pin-boned; 19.20 gm sea salt; 32.00 gm brown sugar; 18.20 gm olive oil; 40.00 ml pink peppercorns*; Rocket leaves, to serve; 350g kipfler potatoes, peeled; 60ml vegetable oil; 20.00 ml white wine vinegar; 5.00 gm caster sugar; 1 tsp horseradish sauce; 5.90 gm Dijon mustard; 20.00 ml chopped chives; 160ml creme fraiche

Quick gravlax

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Prep Time:
95 minutes

Cook Time:
10 minutes

Total Time:
105 minutes

Elevate your formal occasion with elegant Gravlax served on creamy potato salad.

Ingredients:

300g salmon fillets, skin removed, pin-boned
19.20 gm sea salt
40.00 ml pink peppercorns*
350g kipfler potatoes, peeled
60ml vegetable oil
20.00 ml white wine vinegar
5.00 gm caster sugar
1 tsp horseradish sauce
20.00 ml chopped chives
160ml creme fraiche

Instructions:

Chill the salmon for 20 minutes to make slicing easier. Cut thinly and arrange in a ceramic dish. Mix salt and sugar, and sprinkle over the salmon. Cover with plastic wrap and refrigerate for 1 hour.
Boil potatoes for 10 minutes until tender. Drain and cool. Cut into chunks. Whisk together oil, vinegar, and sugar. Season with salt and pepper. Mix 1 tablespoon of the dressing with horseradish and mustard. Combine with the rest of the dressing and pour over the potatoes. Stir in chives and creme fraiche. Season to taste.
Pat the salmon dry to remove excess moisture, then gently brush off any extra salt and sugar. Coat with oil and place on top of a bed of potato salad. Garnish with peppercorns and rocket before serving.

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