Food & recipes

Gravlax And New Potato Salad

By Emily McMullin

Try salmon the Scandinavian way

Yet another reason to love the Scandinavian lifestyle

– their food. Taken from Bronte Aurell’s cookbook The Scandi Kitchen, this salad is a tasty way to get your oily fish fix and pack in lots of vegetables at the same time.

The author, who is also the co-founder and director of ScandiKitchen in London (scandikitchen.co.uk), says: “You can mix and match whatever vegetables you prefer into this salad

– use the list below as a guideline – and you can even omit the potatoes if you’d prefer the dish less carb-heavy.”

Serves 3 – 4

You’ll need:

For the salad

300g cooked, cooled new potatoes, halved, or sliced if preferred
200g cured salmon (or normal smoked salmon)
100g green beans, blanched lightly, cooled and cut into 3–4cm pieces
150g green asparagus, blanched lightly, cooled and cut into 3–4cm pieces
100g peas, blanched and cooled
10 cherry tomatoes, halved
1⁄3 cucumber, cubed into bite-sized pieces
Large handful of crunchy green salad leaves
1 tbsp fresh chopped chives
Sprigs of dill, to decorate

For the sauce

2 tbsp Swedish mustard (we really like using Slotts Senap – but if you can’t get Swedish, go for a good grainy Dijon)
4 tbsp finely chopped fresh dill
1 tbsp white wine vinegar
1 tsp sugar
Pinch of salt and ground black pepper
100ml rapeseed oil

Method:

1. For the gravlax sauce, mix the mustard, dill, vinegar, sugar and salt and pepper in a bowl.

2. Add the oil carefully – start by adding a few drops, then steadily add a thin stream of oil to emulsify the dressing as you continue to whisk. If you add it too quickly it will split.

3. Keep whisking until you have a good, creamy consistency – add a little bit more oil if it’s too thick.

4. Fold together all of the salad ingredients, dress lightly with the gravlax sauce and sprigs of dill, then serve.

Article by

Emily McMullin

Article by

Emily McMullin