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Gravadlax and vegetable salad

This is lovely salad for parties and special occasions - you can serve it as a starter at a dinner party, as the main for a special lunch or as part of a buffet at parties and festivities.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Scandinavian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large zucchini courgette
  • Grated zest & juice of half a lemon
  • 1 Tbsp olive oil
  • 100 g green peas
  • 2 cooked or roasted beets
  • 2 little gem or small romaine lettuces
  • 150 g ready-made Gravadlax with mustard sauce

Method
 

  1. Separate the lettuce leaves; rinse and wipe them dry with a clean tea towel. Chill in the refrigerator to keep them fresh and crispy.
  2. Make the dressing: mix the lemon zest &juice with the mustard that was given with the gravadlax. Add a spoonful of olive oil, or until you get a thick dressing. Taste it, and adjust the seasoning to your liking - it might need a pinch of sugar or salt& pepper. Set aside.
  3. Blanch the peas for 2 minutes in boiling water or steam above boiling water. Rinse under cold water, drain and set aside.
  4. Slice the beetroot into thin wedges. Set aside.
  5. Slice the zucchini with a potato peeler into long ribbons. Brush the strips with oil then griddle or barbecue them in batches on each side for a minute or two until lightly charred. When finished, toss them with the peas and half of the dressing.
  6. Arrange the lettuce leaves on a serving dish. Add the vegetables. Slice the salmon and scatter on top of the salad. Drizzle with the dressing and serve.