Gravadlax with a creamy cucumber sauce
Prep:
15 mins
A delicios light starter, easy to make and looks beautiful on the plate.
½ large cucumber, peeled
1 small fennel bulb
2 tbsp double cream
2 tsp white wine vinegar
1 tsp Dijon mustard
Small bunch dill, roughly chopped, plus extra to serve
300g gravadlax
Brown bread and butter, to serve
Cut the cucumber in half lengthways and scoop out the seeds with a spoon.
Slice the cucumber on an angle and place the pieces into a bowl.
Remove the outer layer of the fennel and quarter the bulb.
Cut away the core, then slice the fennel as finely as possible.
Tip the fennel in with the cucumber, season generously with salt, then leave for 10 minutes.
Taste test a piece of cucumber. If it’s too salty, give them a rinse.
But if they are ok, squeeze them gently within the bowl. In a separate bowl, stir together the cream, vinegar, mustard and dill, and season with a grind of black pepper.
Toss the vegetables into the dressing and serve with a few slices of gravadlax, a sprinkling of dill and some buttered brown bread.
Serves
4
Preparation Time
15 minutes
Main ingredients
Dairy, Fish, Vegetables
Recipe Type
Starters, Entertaining
Level of Difficulty
Easy
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