For this festive starter, slices of smoked salmon are filled with a gravlax creme fraiche mixture. You can make your own gravlax (gravadlax) from fresh salmon. See the footnote for details.
1 person made this
400g gravlax (or fresh salmon)
2 shallots, minced
150ml crème fraîche
1 onion, juiced
1 tablespoon soy sauce
1 teaspoon prepared horseradish
1 bunch dill, minced
4 slices smoked salmon
alfalfa, lamb's lettuce or rocket
Method Prep:25min › Ready in:25min
Cut gravlax in 1cm pieces. Add it to a bowl and mix with shallots, crème fraîche, lemon juice, soy sauce, horseradish, dill and pepper.
Place the smoked salmon slices flat on a large plate. Divide the gravlax mixture evenly among the four slices and place it in the centre of each. Fold the slices like an envelope by starting with the two long sides then folding over the two narrow sides. Secure with toothpicks.
Place the salmon packets with the seam side down on a bed of greens on each plate. Garnish with two chives on each. Serve chilled.