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Gravlax salad

Gravlax salad

7
Points®
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Moderate
You'll need to get organised in advance if you want to prepare this yummy plate. It requires a couple of days of curing – but the result is worth it

Ingredients

Salt

150 g, rock

Caster sugar

¼ cup(s), (55g)

Fresh dill

½ cup(s), chopped

Skinless salmon

300 g, trimmed

Mixed salad leaves

150 g

Lebanese cucumber

2 medium, thinly sliced

Green capsicum

1 medium, thinly sliced

Snow pea sprouts

100 g, trimmed

Avocado

1 small, chopped

Olive oil

1 tbs

Lemon juice

2 tbs

Dijon mustard

1 tsp

Egg(s)

4 medium

Lemon(s)

1 medium, (wedges), to serve

Instructions

  1. Place a large piece of plastic wrap on a flat surface. Combine salt, sugar and dill in a medium bowl. Add salmon and turn to coat in curing mixture. Place salmon in centre of plastic wrap and top with any remaining mixture. Tightly wrap salmon in plastic wrap, then wrap with 2 more layers. Place salmon on a tray and top with another tray. Place three 400g cans (such as tomatoes or beans) on top to weigh salmon down. Refrigerate for 2 days, turning gravlax every 12 hours.
  2. Remove plastic wrap from gravlax. Scrape off any curing mixture and pat dry with paper towel. Using a sharp knife, cut gravlax into very thin slices.
  3. Combine lettuce, cucumber, capsicum, sprouts and avocado in a large bowl. Whisk oil, juice and mustard in a small bowl. Pour dressing over salad and toss gently to combine. Serve with gravlax, eggs and lemon wedges.

Notes

SERVING SUGGESTION: Wholegrain sourdough bread.To soft-boil eggs, place room-temperature eggs in a saucepan of cold water over medium heat. Bring to a gentle simmer and cook, stirring, for 4 minutes.

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