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Gravadlax salmon with mustard dressing
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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.
Typical values per serving:
This recipe was first published in April 2015.