Gravlax with Mustard Dill Sauce and New Potatoes
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Ingredients
- 300 g gravlax (cured salmon)
- 600 g new potatoes
- 2 tbsp dijon mustard
- 15 g fresh dill
- 2 tbsp vegetable oil
- 1 lemon
Nutrition (per serving)
- Calories
- 325 kcal
- Protein
- 20 g
- Carbohydrate
- 25.3 g
- of which sugars
- 4.3 g
- Fat
- 15.6 g
- of which saturates
- 2.2 g
- Fibre
- 3.8 g
- Salt
- 3.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15 minutes until tender, then drain.
- 2
Whisk the dijon mustard, vegetable oil, a squeeze of lemon juice and most of the chopped dill together to make the sauce.
- 3
Slice the gravlax thinly and arrange on plates.
- 4
Scatter the gravlax with the remaining dill and serve with the mustard dill sauce and the warm new potatoes.
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