Name: Gravadlax with celeriac & fennel salad
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 350-400g gravadlax or smoked salmon; 1 tsp wholegrain mustard; 1½ tsp honey; 2 garlic cloves crushed; 5 tsp cider vinegar; 7 tbsp extra virgin olive oil (a fruity one, not a bitter Tuscan one); 2 tbsp single cream; juice 1 lemon (you may not need it at all); 300g celeriac; 1 large fennel bulb; ¼ red onion; 1 small red apple; 1 small green apple; 15g bunch dill leaves only, roughly chopped

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Gravadlax with celeriac & fennel salad

Gravadlax with celeriac & fennel salad

Diana Henry

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Serves 8

Easy

Prep: 40 mins

no cook

A star rating of 4.5 out of 5.6 ratingsRate

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A light salmon starter with a crisp salad and honey and mustard dressing. No cooking required, just gravadlax or smoked salmon plus fresh seasonal produce

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

350-400g gravadlax

or smoked salmon

For the dressing

1 tsp wholegrain mustard
1½ tsp honey
2 garlic cloves

crushed
5 tsp cider vinegar
7 tbsp extra virgin olive oil

(a fruity one, not a bitter Tuscan one)
2 tbsp single cream

For the salad

juice 1 lemon

(you may not need it at all)
300g celeriac
1 large fennel bulb
¼ red onion
1 small red apple
1 small green apple
15g bunch dill

leaves only, roughly chopped

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Nutrition: per serving

kcal227
fat15g
saturates3g
carbs7g
sugars6g
fibre3g
protein14g
salt1.2g

Method

step 1

Make the dressing first. Put the mustard, honey, garlic, vinegar and some seasoning in a cup, and whisk in the oil in a steady stream. Stir in the cream, then check the seasoning – it should be sweet-sour.
step 2

Put some of the lemon juice in a mixing bowl. Peel the celeriac and cut the flesh into matchsticks, tossing these in the lemon juice as you go to stop the flesh discolouring.
step 3

Quarter the fennel and remove any coarse outer leaves. Trim the tips, reserving any tufty fronds. Cut out the core from each piece. Using a very sharp knife or a mandolin, slice the fennel lengthways – the slices should be almost transparent. Toss with the celeriac and add some more lemon juice.
step 4

Cut the onion as finely as possible (it’s best to do this on a mandolin too). Halve the apples, core and cut into matchsticks (there’s no need to peel them). Add to the bowl with the onions, and add a little more lemon juice (to keep the apple from turning brown). Chop any fennel fronds and add along with the dill. Toss with the dressing.
step 5

Divide the salad between eight plates with some gravadlax alongside, or serve the gravadlax and offer the salad in a large bowl.

Recipe from Good Food magazine, December 2016

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A star rating of 4.5 out of 5.6 ratings

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