 “If you’ve had a busy day and are home too late for a heavy meal, then this snack supper is ideal,” says Caroline Marson. “Enjoy it with a glass of chilled white wine - French Vouvray is perfect.
“Gravadlax is a Swedish speciality - very fresh, raw salmon fillet is cured with dill, sugar, salt and coarse peppercorns. It is widely available in supermarkets and often packed with a sachet of dill-flavoured mustard sauce, which can be rather overpowering. I like to mix a tablespoon of sauce with two tablespoons of crème fraiche.”
Ingredients
(Serves 2)
200g cucumber
1 teaspoon white wine vinegar
½ teaspoon chopped fresh dill
Freshly ground black pepper (or mixed peppercorns)
2 slices light rye or Irish soda bread
2 tablespoons crème fraiche
100g gravadlax
Method
Peel the cucumber and halve it lengthways. Scoop out the seeds using a teaspoon and cut it into wafer-thin, crescent-shaped slices. Pat these dry with kitchen paper and put them in a large bowl.
Put the vinegar and chopped dill in a small bowl, season with a little freshly ground black pepper (or mixed peppercorns) and use a fork to combine. Pour the dressing over the cucumber and toss to coat.
Lightly toast the rye or soda bread and, while it’s still warm, spread generously with crème fraiche. Top with the marinated cucumber salad and slices of gravadlax. Serve immediately with the remaining crème fraiche separately.
This recipe is from No-Fuss Suppers by Caroline Marson, published by Ryland Peters & Small, price £16.99 |
