GRAVADLAX WITH CELERIAC & FENNEL SALAD
A light salmon starter with a crisp salad and honey and mustard dressing. No cooking required, just gravadlax or smoked salmon plus fresh seasonal produce
Provided by Diana Henry
Categories Lunch, Starter
Time 40m
Number Of Ingredients 14
Steps:
- Make the dressing first. Put the mustard, honey, garlic, vinegar and some seasoning in a cup, and whisk in the oil in a steady stream. Stir in the cream, then check the seasoning - it should be sweet-sour.
- Put some of the lemon juice in a mixing bowl. Peel the celeriac and cut the flesh into matchsticks, tossing these in the lemon juice as you go to stop the flesh discolouring.
- Quarter the fennel and remove any coarse outer leaves. Trim the tips, reserving any tufty fronds. Cut out the core from each piece. Using a very sharp knife or a mandolin, slice the fennel lengthways - the slices should be almost transparent. Toss with the celeriac and add some more lemon juice.
- Cut the onion as finely as possible (it's best to do this on a mandolin too). Halve the apples, core and cut into matchsticks (there's no need to peel them). Add to the bowl with the onions, and add a little more lemon juice (to keep the apple from turning brown). Chop any fennel fronds and add along with the dill. Toss with the dressing.
- Divide the salad between eight plates with some gravadlax alongside, or serve the gravadlax and offer the salad in a large bowl.
Nutrition Facts : Calories 227 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.2 milligram of sodium
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