A very good flavor combination.
- 320 gram cured salmon, Gravlax
- 4 pcs salad leaves
Dill stewed potatoes
- 20 pcs small potatoes
- 3 dl creme fraiche
- 1 pcs red onion
- 1 tsp dijon mustard
- 1 tsp white wine vinegar
- 1 bunt dill
- salt and pepper
You can either buy or cure the salmon yourself. Gravlax can be used in many ways and this is one of my favourites. In this dish, the salmon is served as a starter together with dill stewed potatoes.
Boil the potatoes for about 10-15 minutes until they are tender. Then place them in a bowl of cold water and cool them down before cutting them in half. Cut a few thin strips of the red onion for decoration at the end and cut the rest into small cubes. Add the onion to a saucepan together with creme fraiche, Dijon mustard and white wine vinegar and bring to a boil.
Then add the cooked potatoes to the creme fraiche mixture and simmer for 5 minutes. Just before serving, add a bunch of finely chopped dill and season with salt and pepper. Be sure to save some of the dill that you will later use for decoration.
Cut the salmon into thin slices and place neatly on a plate, together with some salad leaves and the dill stewed potatoes. Garnish with a little extra dill and the thin strips of onion.