Smorrebrod
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Guests 6 people
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Preparation 20 minutes
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Cooking 5 minutes
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Difficulty Medium
To make this recipe
Ingredients
For the salmon gravlax
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600g salmon fillet
200g rock salt
150g granulated sugar
1 tbsp. pink peppercorns
2 tsp. dill
For the garnish
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6 slices of seeded or Nordic bread
1 carrot
1 small red onion
1/2 cucumber
100 g cherry tomatoes
60 g Romanesco broccoli florets
For the herby crème fraîche
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80 g Grand Fermage thick crème fraîche (light or full fat)
1/2 lemon (juice)
3 tsp. chopped chives
3 tsp. dill
Salt and pink peppercorns
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Preparation
Method for the salmon gravlax
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Trim the edges of the salmon if necessary and dry it.
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Combine the salt, sugar, ground pink peppercorns and the dill.
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Pour out onto a wide plate that is deep enough to hold the salmon fillet.
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Place the salmon flesh side down into the salt and sugar mixture.
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Cover with film and place a weighted board on the salmon.
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Leave to marinate for 24 hours in the fridge.
Method for the garnish
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Blanch the Romanesco broccoli florets for 5 minutes.
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Cut the carrot and half a cucumber into strips.
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Finely slice the red onion.
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Cut the cherry tomatoes into quarters.
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Mix together the cream, chopped chives, dill and lemon juice and season to taste.
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Spread this mixture onto the slices of bread.
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Remove the salmon from the fridge, remove any excess salt, rinse with fresh water and dry it.
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Cut the salmon into fine slices and arrange on the bread.
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Then neatly arrange the cherry tomatoes, Romanesco broccoli, onion slices, carrot batons and cucumber.
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Sprinkle with pink peppercorns and serve.
And don't forget to grade the recipe:
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