https://www.lifestylefood.com.au/recipes/24110/gravadlax-pickled-salmon-grafinn-lax-with-mustard-dill-sauce-on-potato-cakes

LifestyleFOOD.com.au

A delicious savoury dish.

Ingredients

  • Gravadlax

  • 2 salmon fillets, skin on (400g each)

  • 6 tbsp coarse salt

  • 4 tbsp sugar

  • 1/2 tspn ground black pepper

  • 2 packets fresh dill

  • Mustard Dill Sauce

  • 250g mayonnaise

  • 1 tbsp dijon mustard

  • 1 tbsp honey

  • 1 tspn fresh dill, chopped

  • Salt and freshly ground black pepper

  • Potato Cakes

  • 250g floury potatoes cut into chucks, such as King Edward or Desiree

  • 2 eggs, separated

  • 50g butter

  • 4 tbsp double cream

  • 2 tbsp plain flour

  • Salt and pepper

Method

  • 1.

    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).

  • 2.

    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.

  • 3.

    When ready gently scrape off the pickle mix and pat dry. Carve into thin slices.

  • Mustrad Dill Sauce:

  • 1.

    Mix the mayonnaise, mustard and honey together until well combined, stir through the dill and season to taste.

  • Potato Cakes:

  • 1.

    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.

  • 2.

    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.

  • 3.

    Keep warm and repeat until you have 12 pancakes in total.

  • 4.

    Arrange on to a warmed serving plate with the Gravadlax on top, then drizzle over the dressing.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 926kj
  • Fat Total 74g
  • Saturated Fat 19g
  • Protein 36g
  • Carbohydrate 26g
  • Sugar 14g
  • Sodium 751mg

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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