Creamy Salmon Salad
Gravlax is a Scandinavian dish consisting of raw salmon cured in salt, sugar and dill. Usually served thinly sliced as an appetizer. The word gravlax comes from the Scandinavian word grav, which means literally grave or hole in the ground (in Swedish, Norwegian, Danish and Estonian), and lax (or laks), which means salmon. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. [Wikipedia]
Last week we had a pack of gravlax, two boiled potatoes and some spring onions in need of being eaten. This is what I did:
Ingredients:
1 onion
½ leek (alt. 2 spring onions or one more onion)
2 boiled potatoes
150 g mushroom (champinjon)
1 avocado
200 g gravlax or smoked salmon
2 dl Turkish yogurt
Juice from a lemon
A bunch of rucola
½ dl olive oil
Salt
Ground pepper
Dill
Mint
Directions:
- Chop onion and leek small. Fry in olive oil on low heat until soft.
- Add chopped potatoes. (~2 cm)
- Let it cool down while chopping avocado, mushrooms and fish.
- Add chopped vegetables and lemon juice.
- Add yogurt, ground pepper, dill, mint, salt and mix gently.
- For best result, let this wait for some hours.
- Place rucola at the top of the rest before serving.
- Pour olive oil over and sprinkle some last drops of lemon juice and salt over it.
This recipe is for 3 persons.
Smaklig maltid! Bon appetit! Afiyet Olsun!
M
