Quick gravlax

Gravlax is a beautiful and elegant starter to any formal occasion. Serve it on a bed of this creamy potato salad.

Recipe «Quick gravlax» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 300g salmon fillets, skin removed, pin-boned, 2 tbsp sea salt, 2 tbsp brown sugar, 1 tbsp olive oil, 2 tbsp pink peppercorns* , Rocket leaves, to serve, 350g kipfler potatoes, peeled, 1/4 cup vegetable oil , 1 tbsp white wine vinegar, 1 tsp caster sugar, 1 tsp horseradish sauce, 1 tsp Dijon mustard, 1 tbsp chopped chives, 8 tbsp creme fraiche.

Ingredients:

• 300g salmon fillets, skin removed, pin-boned 
• 2 tbsp sea salt 
• 2 tbsp brown sugar 
• 1 tbsp olive oil 
• 2 tbsp pink peppercorns* 
• Rocket leaves, to serve 
• 350g kipfler potatoes, peeled 
• 1/4 cup vegetable oil 
• 1 tbsp white wine vinegar 
• 1 tsp caster sugar 
• 1 tsp horseradish sauce 
• 1 tsp Dijon mustard 
• 1 tbsp chopped chives 
• 8 tbsp creme fraiche 

Instructions

1. 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.
2. 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.
3. 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.