Gravlax, apple & kohlrabi salad

Cooking Fish Gravlax, apple & kohlrabi salad

Preserved salmon the Scandanavian way adds a sour and pungent taste to this gourmet salad.

Lables: Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. To make mustard dressing, whisk egg yolk, vinegar and mustard in a bowl until well combined. Whisking continuously, gradually add oil in a thin, steady stream until emulsified. Season lightly with salt (the gravlax will be salty) and freshly ground black pepper. Makes 250ml (1 cup).
  2. Combine kohlrabi, fennel, apple, radishes, watercress and gravlax in a large bowl and gently toss until well combined. Drizzle over dressing and toss to coat.
  3. Divide salad among plates and serve immediately.

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1 kohlrabi, peeled, cut into julienne
2 baby bulbs fennel, trimmed, halved, thinly sliced
1 jonathan or gala apple, halved, cored, thinly sliced
4 red radishes, trimmed, cut into julienne
4 cups watercress sprigs
500g gravlax , thinly sliced
1 egg yolk
2 tbsp white wine vinegar
1 tbsp Dijon mustard
160ml olive oil

Adv

Autors
Preparation time
25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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