Gravlax with Norwegian Caviar Sauce

Name: Gravlax with Norwegian Caviar Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 sprig Fresh dill , rinsed; 454 grams thinly sliced gravlax (see notes); 0 teaspoons fresh-ground pepper; 1 teaspoons grated lemon peel; 57 grams jar red lumpfish roe (Norwegian caviar); 177 milliliters sour cream; 59 milliliters whipping cream

Gravlax with Norwegian Caviar Sauce is a gluten free, primal, and pescatarian main course. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 202 calories, 15g of protein, and 15g of fat. This recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. 1 person found this recipe to be flavorful and satisfying. If you have dill sprigs, whipping cream, fresh-ground pepper, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. This recipe is typical of Scandinavian cuisine.

Instructions

In a bowl, stir together sour cream, whipping cream, lemon peel, and pepper.

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Whipping Cream

Lemon Peel

Sour Cream

Pepper

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Bowl

Pour red lumpfish roe into a fine wire strainer and rinse under cold running water.

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Water

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Sieve

Drain well and stir into sour cream mixture.

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Sour Cream

Arrange gravlax on a platter or plates.

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Gravlax

Garnish with dill sprigs. Rinse black lumpfish roe in a fine wire strainer, drain, and put in a small bowl.

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Dill

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Sieve

Bowl

Serve red caviar sauce and black caviar with gravlax to add to taste.

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Gravlax

Caviar

Sauce

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Bowl

Sieve

Ingredients

Servings:

1sprig

Fresh dill , rinsed 454grams

thinly sliced gravlax (see notes)0teaspoons

fresh-ground pepper 1teaspoons

grated lemon peel 57grams

jar red lumpfish roe (Norwegian caviar)177milliliters

sour cream 59milliliters

whipping cream

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.