Gravlax is a beautiful and elegant starter to any formal occasion. Serve it on a bed of this creamy potato salad.
- Freeze salmon for 20 minutes (so it's easier to slice). Slice very thinly. Lay in a ceramic dish. Combine salt and sugar, sprinkle over salmon, then cover with plastic wrap and refrigerate for 1 hour.
- Boil potatoes for 10 minutes, drain, then cool. Cut into chunks. Whisk oil, vinegar and sugar. Season, then mix 1 tablespoon dressing with horseradish and mustard. Stir into remaining dressing and pour over potatoes. Stir in chives and creme fraiche. Season.
- Drain excess moisture from salmon, then use a pastry brush to remove any excess salt and sugar. Brush with oil and curl over a mound of potato salad. Top with peppercorns and rocket.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set