Ingredients

For the pickling liquid

  • 300ml white wine vinegar
  • 75g caster sugar
  • ½ tsp salt
  • 1 bay leaf
  • 1 tsp allspice berries
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp whole cloves

For the pickled vegetables

  • 250g carrots, peeled and quartered lengthways
  • 1 fennel bulb, trimmed and finely sliced
  • 200g radishes, very finely sliced

For the pickled cucumber

  • 1 medium cucumber, cut into thin circles
  • ½ tsp salt
  • 125ml white wine vinegar
  • 2 tbsp caster sugar
  • ½ tbsp mustard seeds

For the beetroot and apple salad

  • 500g cooked beetroot, finely diced
  • 1 granny smith apple, peeled, cored and finely diced
  • 2 tbsp sour cream
  • 1 tbsp lemon juice
  • 2 tbsp mayonnaise
  • 2 tbsp roughly chopped dill

For the gravlax and gin sauce

  • 2 tbsp runny honey
  • 2 tbsp wholegrain mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp gin
  • 2 tbsp fresh dill, roughly chopped

To serve

  • 750g new potatoes
  • 300g smoked salmon
  • 105g sourdough crispbread
  • 400g rye bread
  • 1 head of chicory, leaves only
  • 5 radishes, finely sliced
  • 1 tbsp fresh dill
  • 1 lemon, cut into wedges

Method

  1. 1

    Place all the ingredients for the pickling liquid in a saucepan with 300ml water and bring to a boil, then remove from the heat and leave to infuse. Bring a pan of water to the boil and blanch the carrots for 2-3 minutes, until just tender. Drain and place in a bowl of iced water to prevent them from cooking any more.

  2. 2

    Place the carrots, fennel and radishes in a large mason jar with a tight-fitting lid and pour over the pickling liquid. Leave this in the fridge for at least 6 hours, or up to 2 days. 

  3. 3

    Place the cucumber circles in a sieve placed over a bowl, then sprinkle over the salt. Leave to sit for 1 hour, then run under cold water to remove the salt. Place the vinegar, sugar and mustard seeds in a saucepan over a medium heat with 125ml water until the sugar has dissolved. Pour this over the cucumber and place in the fridge for at least 2 hours before serving.

  4. 4

    Combine the beetroot, apple, sour cream, lemon juice, mayonnaise and dill in a bowl and season. Set aside in the fridge until ready to serve.

  5. 5

    Combine the honey, mustard, white wine vinegar, gin and dill and season. Place in the fridge until ready to serve. 

  6. 6

    Bring a pan of water to the boil, then add the new potatoes. Cook for 15 minutes or until just cooked, then drain and leave to cool slightly.

  7. 7

    To serve, spread the salmon, new potatoes, crispbread, rye bread, salad, cucumber, pickled vegetables and sauce out on a large board or plate. Garnish with the chicory leaves, radishes, dill leaves and lemon wedges. 

Nutritional Details

Each serving provides
  • Energy 2307kj 551kcal 28%
  • Fat 12.9g 18%
  • Saturates 2.5g 13%
  • Sugars 25.2g 28%
  • Salt 3.07g 51%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

76.8g carbohydrate 15.8g fibre 21.8g protein

Also in these Scrapbooks

Back to top