Pan-fried gravadlax

Name: Pan-fried gravadlax
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves: 4
Ingredients: 50 ml milk; 4 salmon gravadlax fillets; salt and pepper; 1 tub crème fraîche; 250 g packet vac-packed, cooked beetroot; 1 clove garlic; 4 large sprigs fresh dill; knob of butter

Preparation info

Serves:
4

Difficulty
Easy
Ready in
15 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

All the time I lived in Sweden I never saw gravadlax cooked, but it is a marvel. How fantastic to serve your own marinated salmon to your friends? Simple, no fuss and foolproof!

Ingredients

4 salmon gravadlax fillets
50 ml milk
1 clove

Fish course
Pescatarian
Gluten-free

Method

Put the gravadlax fillets into a shallow dish and pour over the milk. Allow to stand for 10 minutes as this will remove any excess salt.
Chop the garlic and sprinkle with a little salt. Use a knife to work the salt into the garlic – the salt will act as an abrasive and turn the garlic into a paste.
Grate the beetroot and place in a bowl with the garli