Phil's Scandinavian Gravad Lax with Dill Potato Salad
Silky Scandinavian gravad lax with creamy dill potatoes, simple, elegant and dinner-party worthy.
Ingredients
- 500 g salmon fillet, skin on
- 2 tbsp sea salt
- 1 tbsp caster sugar
- 1 tbsp chopped dill
- 800 g salad potatoes
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp chopped dill
- salt and black pepper
Instructions
- Mix salt, sugar and dill, then rub over the salmon.
- Cover and chill for 12 hours.
- Rinse lightly and slice thinly.
- Boil potatoes for 15-18 minutes until tender.
- Cool slightly and mix with mayonnaise, mustard and dill.
- Serve the salmon alongside the potato salad.
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Nutrition
263
Calories
16G
Fat
2G
Saturates
3G
Sugars
3675G
Salt
25G
Protein
3G
Carbs
0.1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
