Gravadlax salmon with mustard dressing


4 large lettuce leaves

4 slices sourdough bread, toasted and buttered

145g pack cured salmon gravadlax with mustard and dill sauce

4 cherry tomatoes, quartered

8 thin slices cucumber

4 thin slices lemon


1. Place a lettuce leaf on each slice of sourdough. Drape over the cured salmon, then top each with a quartered cherry tomato, 2 slices of cucumber and a slice of lemon. Drizzle over the mustard dressing from the packet and garnish with chopped dill, if liked.

This recipe by Bronte Aurell of London’s Scandinavian Kitchen first appeared in Waitrose Kitchen magazine, April 2015. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: 10 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,177kJ
Fat 13.2g
Saturated Fat 64g
Carbohydrate 28.4g
Sugars 3.9g
Protein 12.1g
Salt 2.5g
Fibre 1g

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5 stars

Average user rating Based on 4 ratings

This recipe was first published in Wed Apr 01 16:21:31 BST 2015.