Gravadlax Temptation
This is a traditional Swedish dish that transforms just five ingredients into a comforting main course. Thinly sliced potatoes are layered with strips of cured salmon and softened onions, then baked in a creamy sauce until golden and tender. It's a perfect supper for four, requiring minimal preparation for a deeply satisfying result. The dish is finished with a brief rest before serving, ideally with a side of green vegetables.
Ingredients
- 800g potatoes an all-rounder such as Maris Piper is ideal
- 200g gravadlax
- 2 onions
- 284ml carton double cream
- 150g milk
Method
- Peel the potatoes and slice them into very thin chips. Using a mandolin simplifies this. alternatively, slice thinly, stack the slices and cut them into sticks. Place the chips in a bowl and submerge them in cold salted water.
- Slice the gravadlax into wide strips. Finely chop the onions. Melt a generous knob of butter in a small saucepan, add the onion and cook for 5 mins. Grease the inside of a shallow ovenproof dish, roughly 1.2 litre capacity. Preheat the oven to 190C/fan 170C/gas 5.
- Drain the potatoes and arrange one third in the base of the dish. Season generously. Distribute half of the gravadlax and onion over the potatoes, then cover with another third of the potatoes. Scatter the remaining gravadlax and onion on top. Finish with the last layer of potatoes and season well. Heat the cream and milk in a small pan until it just begins to simmer, then pour it over the potatoes. Dot the surface with butter and bake for 1 hr until the potatoes are tender and the top is golden. Allow it to cool for 5 mins before serving, perhaps with a green vegetable like broccoli or snap peas.
Nutrition (per serving)
Calories630 kcal
Fat43 g
Saturates26 g
Carbs42 g
Fibre3 g
Protein20 g
Sodium1076 mg
Salt2 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinescandinavian
