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Gravlax on potato carpaccio with crispy herbs and marinated red onion

Gravlax on potato carpaccio with crispy herbs and marinated red onion

  • Smoked & gravad
  • Salmon
Time:45 min.
Servings:10
Time:45 min.
Servings:10

Ingredients

1000 g gravlax salmon

10 baking potatoes, washed

100 ml oil

Salt and pepper

250 g mayonnaise

3 tbsp hot chilli sauce

15 small red onions, peeled

200 ml vinegar

¼ bunch of dill

1 punnet of water cress

Cooking instructions

Split open the peeled red onion, boil it up briefly in the vinegar and then let it sit and cool down.

Cut the baking potatoes into thin slices. Place them on a baking tray lined with baking paper, drizzle them in oil and sprinkle with salt. Bake them in a hot oven at 220 °C for about 15 minutes until they are golden and lightly crisp. Then leave them to cool. Stir together the mayonnaise and the chilli sauce.

Spread the baked potato slices loosely out onto a plate and lay the gravlax over the top.

Garnish with the pickled red onion and chilli mayonnaise and sprinkle lightly with herbs. Serve with bread.

 

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