toodle.

Salmon Gravadlax with Pickled Cucumber, Cucumber Ketchup, Mustard Mayo and Croûtons

Exquisite Scandinavian starter featuring cured salmon, charred cucumber, homemade mustard mayonnaise, and crispy croûtons for elegant dinner party serving.

SeafoodAppetiserSalmonGourmetDinner Party
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
62.2g
per serving
248.8 g total
Fat
96.3g
per serving
385.2 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
5
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Caster Sugar
for salmon cure
2.5
tbsp
Caster Sugar
for cucumber prep
3
tsp
Xanthan Gum
added until thickened
CondimentsSauces
250
ml
Rice Wine Vinegar
shared between ketchup and pickle
2
tsp
White Wine Vinegar
1
tsp
Dijon Mustard
2
tbsp
Wholegrain Mustard
Dairy
2
piece
Egg Yolks
GrainsCereals
0.5
piece
Baguette
thinly sliced
NutsSeeds
250
g
Sea Salt
fine, for salmon cure
50
g
Dill
fresh, chopped
2
tbsp
Coriander Cress
to serve
1
tsp
Sea Salt
for cucumber prep
1
tbsp
Black Onion Seeds
1
piece
Salt And Pepper
to taste
OilsFats
300
ml
Rapeseed Oil
50
ml
Olive Oil
for frying
Seafood
500
g
Salmon Side
filleted, skinned, pin-boned
Vegetables
2
piece
Cucumber
sliced into batons and cubes

Method

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