A delicious savoury dish.
Put the salt, sugar, and pepper in a bowl and mix to combine. Chop 1/2 the dill, add to the bowl and mix in. Spread the pickle mix evenly over the pink flesh of the salmon fillets (not the skin side).
Lay some dill (enough to cover area of fillet) on the base of a large tray or plate and place one fillet skin side down on top. Now place the other fillet on top (this time skin side up) to create a sandwich. Put more dill on top of the skin, cover and weigh down (a chopping board works well). Refrigerate for about 48 hours turning every 12 hours or so.
When ready gently scrape off the pickle mix and pat dry. Carve into thin slices.
Mustrad Dill Sauce:
Mix the mayonnaise, mustard and honey together until well combined, stir through the dill and season to taste.
Place the potatoes in a pan of boiling salted water, cover and simmer for 15-20 minutes until tender. Drain and return to the pan for a few minutes to dry. To make a smooth mash, use a ricer or, using a wooden spoon, push the potatoes through a sieve set over bowl. Beat in 25g of the butter, then fold in the flour and the egg yolks until combined. Slowly add the cream, until you have a smooth batter and season to taste.
Heat a large frying pan over a gentle heat. Whisk the egg whites in a bowl until soft peaks have formed and fold into the potato mixture. Melt a knob of the remaining butter in the pan and spoon in 6 mounds of the potato mix. Cook gently for 2-3 minutes on each side, turning once or twice until puffed up and golden brown.
Keep warm and repeat until you have 12 pancakes in total.
Arrange on to a warmed serving plate with the Gravadlax on top, then drizzle over the dressing.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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