Gravlax salad
7
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
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