Gravadlax with Dill Crêpes, Chilli & Chive Cream

Name: Gravadlax with Dill Crêpes, Chilli & Chive Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 6 (makes 12 crepes)
Cuisine: scandinavian
Ingredients: 200g plain flour; 2 large eggs plus 1 egg yolk; 500ml semi-skimmed milk; small pack dill chopped; sunflower oil for frying; 1 small red onion sliced; 50ml white wine vinegar; 2 tbsp golden caster sugar; 100g soured cream; 1 red chilli deseeded and finely chopped; 3 tbsp snipped chives; 600g gravadlax; 2 red chillies sliced (optional); 2 lemons cut into wedges

5.00 (3)

⏱ 55 mins 🍽 Serves 6 (makes 12 crepes) 🌶 scandinavian ✅ More effort 🏷 Breakfast

This Scandinavian-inspired dish features delicate dill crêpes served with thinly sliced gravadlax. It is accompanied by a creamy, spiced chive and chilli topping and a tangy pickled onion. The components can be prepared ahead, making it an ideal choice for a leisurely brunch or light lunch. The recipe yields 12 crêpes, serving six people.

Ingredients

200g plain flour
2 large eggs plus 1 egg yolk
500ml semi-skimmed milk
small pack dill chopped
sunflower oil for frying
1 small red onion sliced
50ml white wine vinegar
2 tbsp golden caster sugar
100g soured cream
1 red chilli deseeded and finely chopped
3 tbsp snipped chives
600g gravadlax
2 red chillies sliced (optional)
2 lemons cut into wedges

Method

Begin by preparing the crêpe batter. Sift the flour and a pinch of salt into a mixing bowl. Create a hollow in the centre and pour in the eggs, egg yolk and half of the milk. Whisk the liquid ingredients, slowly incorporating the surrounding flour to form a thick, smooth mixture. Stir through the remaining milk and the majority of the chopped dill. Cover the bowl and refrigerate the batter until needed.
While the batter chills, prepare the pickled onion. Place the sliced onion into a small, heatproof bowl. Combine the vinegar, sugar, 100ml water and a pinch of salt in a saucepan. Warm the mixture until the sugar and salt fully dissolve, then pour it over the onion. Allow this to cool completely before draining the liquid. Cover and chill the onion.
For the accompanying cream, combine the soured cream, chopped red chilli and snipped chives in a separate bowl. Season the mixture well, then cover and refrigerate it until you are ready to assemble the dish.
Preheat your oven to 110C/90C fan/gas 1⁄4. Warm a crêpe or frying pan and lightly grease it with oiled kitchen paper. Pour roughly half a ladle of batter into the pan, swirling it to create a thin, even layer. Cook for 30-45 secs until the underside is golden and bubbles appear. Use a spatula to flip the crêpe and cook the other side for another 30 secs.
Stack the cooked crêpes between sheets of baking parchment and keep them warm in the preheated oven. To serve, spread a little of the chive cream onto a crêpe. Top with slices of gravadlax, some of the pickled onion, the reserved dill and optional sliced chilli. Accompany with lemon wedges.

Nutrition (per serving)

Calories495 kcal

Fat24 g

Saturates7 g

Carbs38 g

Sugars13 g

Fibre2 g

Protein32 g

Sodium2000 mg

Salt5 g

Recipe details

Skill levelMore effort

CategoryBreakfast

Cuisinescandinavian