Beetroot-cured salmon gravlax with dill crème fraiche

Beetroot-cured salmon gravlax with dill crème fraiche

Beetroot-cured salmon gravlax with dill crème fraiche

A Nordic specialty, fit for a festive centrepiece on an Aussie summer’s day. Vibrantly spiked with bright beetroot, our cured salmon gravlax will instantly become a holiday favourite as you slice it thin and pop it on a cracker with cucumber and a spoon of dill crème fraiche. Impressive for your guests, effortless for you.

To Serve

Serve with on top of cucumber rounds, lavosh crackers, or blinis and top with dill crème fraiche. You can also add salmon roe if you like.

Ingredients

Salmon (fish) (68%), beetroot, salt, sugar, black pepper. Dill crème fraiche (22%) (crème fraiche (74%) (pasteurised cream (milk), cultures), horseradish (horseradish, water, sweetened condensed milk, sugar, acetic acid, guar gum, xanthan gum), lemon juice, fresh dill (1%), chives, salt, black pepper),

Nutritional Info

Serving Size: 73g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 773 kJ 1059 kJ
PROTEIN 12.9 g 17.6 g
FAT (TOTAL) 14.2 g 19.4 g
-SATURATED 5.7 g 7.8 g
CARBOHYDRATE 1.7 g 2.4 g
-SUGARS 1.6 g 2.2 g
SODIUM 62 mg 85 mg

Allergens

Does contain: fish, milk

May contain: crustaceans, eggs, gluten, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
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SIZE GUIDE

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Serves 6

SERVES 6+

620g- gravlax and dill crème fraiche, enough to top 40 canapés

To Cook

prep level
No Prep

Defrost fully, pat dry the gravlax before slicing finely with a sharp knife. CANAPE: Slice the gravlax into thin 2.5mm slices and serve on top of 1cm cucumber rounds. Cut the corner of the horseradish dill-cream sachet and pipe onto each canape. Garnish with a sprig of fresh dill. PLATTER: Slice the gravlax into thin 2.5mm slices and platter with lavosh crackers, slices of cucumber and radish and a bowl of dill crème fraiche for serving.

4.4
Rated 4.4 out of 5 stars
Based on 13 reviews
Total 5 star reviews: 9 Total 4 star reviews: 2 Total 3 star reviews: 1 Total 2 star reviews: 0 Total 1 star reviews: 1
85%would recommend this product
13 reviews
  • Kat O.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    10 months ago
    Everyone loved it

    This dish was delicious - we sliced it thinly and put on cucumber slices and plain crackers with the dill crème fraiche on top. We had it on Christmas Day and everyone at the table loved it, from all three generations!! Perfect for sharing at an event or special occasion!

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  • Steffie B.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    10 months ago
    Beetroot-cured salmon gravlax with dill crème fraiche

    Delicious as an entree, crowd pleaser!

    Was this helpful?
  • Zhi N.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    10 months ago
    Absolutely delicious!

    It was just divine! We had it as an entree for Xmas lunch and it was so delicious. The beetroot gave the salmon a nice plum tinge, and it tasted so good. We had more in a salad the next day. Yum!

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  • Lauren
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    10 months ago
    Lovely dish

    Lovely salmon and perfectly combined with the crème fraishe

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  • Rosa S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    11 months ago
    Amazing Christmas

    I ordered your amazing beetroot cured salmon for my daughters Xmas in Melbourne , OMG next level Amazing Thankyou so much it made her Xmas extra special ❤️

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