×
Donal Skehan
Ballyvolane Gravadlax with Cucumber Pickle and Dill Mustard Mayonnaise | DonalSkehan.com, A great make ahead dinner party starter.
  • light-meals

Ballyvolane Gravadlax with Cucumber Pickle and Dill Mustard Mayonnaise

April 09

This is a great make ahead Gravadlax recipe and is perfect as a starter for any dinner party. Originating from Sweden, Gravadlax is always impressive when you place it on the table  for your friends and family to devour. It’s great as is, but is extra special with Cucumber Pickle and Dill Mustard Mayonnaise.

 

  • serves Serves 8
  • time 30 mins + curing time

Method

  1. 1. For the Gravadlax:
    Mix the salt, sugar, pepper and dill together. Lay out one side of salmon on cling film and spread on the mixture ensuring it is evenly coated. Cover this prepared side with the other side of salmon. Wrap all the salmon well in the cling film and refrigerate. Turn this every day for 4 days. It will be ready on day 5.
  2. 2. For the Cucumber Pickle:
    Cut the cucumber in half lengthways. Slice very thinly, preferably with the thinnest setting of a mandolin, if you have one. In a bowl mix together the sugar, salt, vinegar and hot water until combined and then add the cu- cumber, shallot and red chilli. Transfer to individual serving jars and place in the fridge overnight before serving.
  3. 3. For the Dill Mustard Mayonnaise:
    Whisk the yolk, mustard and sugar in a bowl, slowly until combined. Add the oil drop by drop until the mixture has emulsified, then add the vinegar and dill. Season with salt and pepper.

Ingredients

2 sides of salmon, with the skin on, approximately 900g each

2 tbsp sea salt

2 tbsp sugar

2 tbsp ground black pepper

4 tbsp chopped fresh dill

For the Cucumber Pickle:

1 cucumber

4 tbsp rice vinegar

4 tbsp caster sugar

1 tbsp salt

1 small red chilli, chopped very finely

1 small shallot, very thinly sliced

3 tbsp hot water

For the Dill Mustard Mayonnaise:

1 large egg yolk

2 tbsp of French mustard

1tbsp of white sugar

1/2 pint of sunflower oil

1tbsp of white wine vinegar

1 tbsp of dill salt and pepper

 

You'll Need

Mixing bowl

 

If you liked this

You may also like

Blackened Salmon With Green Goddess Avocado Salad | DonalSkehan.com, Cooked on the BBQ, this is sheer perfection!
  • light-meals
  • →

Blackened Salmon With Green Goddess Avocado Salad

June 07

Salmon is like the godfather of fish. Its big meaty fillets can stand up to just about any flavour you throw at it. Its oily flesh can withstand the heat of chilli and spice and, like most fish, it is incredibly healthy. The blackening method of this recipe creates a wonderful deep and smoky crust on the top of the fillets and, when combined with a cooling creamy avocado salad, it really is a delicious little dinner.
Creamy Salmon Tagliatelle with Garden Peas and Sundried Tomatoes | DonalSkehan.com, Delicious, quick and healthy pasta!
  • main-meals
  • →

Creamy Salmon Tagliatelle with Garden Peas and Sundried Tomatoes

June 02

This is a great meal to throw together in just minutes and it’s really filling. You can pick up sun-blushed tomatoes in the supermarket. They are a much brighter colour than sun-dried tomatoes and a little less intense in flavour. Alternatively roast some halved cherry tomatoes with a little olive oil with sea salt and black pepper at about 200°C/400°F/Gas mark 6, for about 40 minutes.

 
Honey Mustard Beetroot Gravadlax | DonalSkehan.com, Scandinavian inspired starter.
  • light-meals
  • →

Honey Mustard Beetroot Gravadlax

December 05

If you are looking for a slightly different starter this Christmas, this salmon gravadlax recipe is an ideal solution and can all be made well in advance, leaving very little to do last minute.