Gravadlax with potato salad

111 Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4


By Niklas Ekstedt
From Saturday Kitchen

Ingredients

For the gravadlax

  • 45g/1¾oz sea salt
  • 1½ tsp crushed black pepper
  • 30g/1oz caster sugar
  • 2 tbsp chopped fresh dill
  • 400g/14oz salmon, skin on and pin boned

For the potato salad

  • 500g/1lb 2oz small new potatoes, boiled
  • 2 tbsp crème fraîche
  • 2 tbsp chopped fresh lovage or flatleaf parsley
  • 2 banana shallots, peeled and chopped
  • sea salt and pink pepper, to garnish

For the sweet mustard dressing

  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp English mustard
  • 1 tbsp runny honey

To serve

  • 1 frisée lettuce, leaves removed