Gravlax with Russian Salad

Name: Gravlax with Russian Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Nordic, Scandinavian, European
Ingredients: 118 milliliters drained capers; 2 carrots (1/4 lb. each), rinsed and peeled; 946 milliliters pound cauliflower florets , rinsed; 118 milliliters finely chopped cornichons or sour pickles; 1 Tbsp Dijon mustard; 1 Tbsp dry mustard; 118 milliliters chopped fresh dill or 1/4 cup dried dill; 12 servings Homemade gravlax (see notes); 227 grams green beans, ends and strings removed, rinsed; 12 servings Pepper; 3 gold or red beets (about 3 in. wide), tops trimmed, scrubbed; 355 milliliters regular or reduced-fat mayonnaise; 6 thin-sliced pumpernickel or rye bread (about 1/2 lb. total), cut into quarters; 1 teaspoons About salt; 177 milliliters white wine vinegar; 4 Yukon Gold or other thin-skinned potatoes (1/2 lb. each), scrubbed

Gravlax with Russian Salad is a dairy free and pescatarian recipe with 12 servings. One portion of this dish contains roughly 10g of protein, 4g of fat, and a total of 157 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is typical of Scandinavian cuisine. Head to the store and pick up capers, pepper, cornichons, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a 5- to 6-quart pan over high heat, bring potatoes and 2 1/2 quarts water to a boil. Cover pan, reduce heat, and simmer until potatoes are tender when pierced, 25 to 30 minutes. With a slotted spoon, lift potatoes out and let them stand.

Ingredients you will need

Potato

Water

Equipment you will use

Slotted Spoon

Frying Pan

Return water to boiling and add cauliflower; cover, reduce heat, and simmer just until tender when pierced, 5 to 6 minutes. With slotted spoon, lift out florets and let stand. Return water to boiling and add carrots; cover, reduce heat, and simmer until tender when pierced, 8 to 10 minutes. With slotted spoon, lift out carrots and let stand. Return water to boiling and add green beans; simmer, uncovered, until tender-crisp to bite, 3 to 4 minutes.

Ingredients you will need

Cauliflower

Green Beans

Carrot

Water

Equipment you will use

Slotted Spoon

Drain green beans, immerse in ice water until cool, about 3 minutes, then drain again.

Ingredients you will need

Green Beans

Water

Meanwhile, in a 3- to 4-quart pan, bring beets and 1 1/2 quarts water to a boil. Cover, reduce heat, and simmer until beets are tender when pierced, 35 to 40 minutes.

Ingredients you will need

Beet

Water

Equipment you will use

Frying Pan

Drain and let cool.

Peel beets and potatoes; cut into 3/8-inch cubes. In a small bowl, mix beets with 2 tablespoons vinegar. Put potatoes in a large bowl.

Ingredients you will need

Potato

Vinegar

Beet

Equipment you will use

Bowl

Cut cauliflower florets into 1/2-inch-wide pieces.

Ingredients you will need

Cauliflower Florets

Cut carrots in half lengthwise, then crosswise into 1/4-inch slices.

Ingredients you will need

Carrot

Cut green beans into 1/2-inch pieces.

Ingredients you will need

Green Beans

Add cauliflower, carrots, and green beans to potatoes.

Ingredients you will need

Cauliflower

Green Beans

Potato

Carrot

In another small bowl, combine mayonnaise, 6 tablespoons vinegar, cornichons, capers, 1/4 cup dill (or 2 tablespoons dried dill), Dijon mustard, dry mustard, and 1/2 teaspoon salt.

Ingredients you will need

Dijon Mustard

Mustard Powder

Gherkins

Dill

Mayonnaise

Vinegar

Capers

Salt

Equipment you will use

Bowl

Add 1 1/2 cups of the dressing and remaining 1/4 cup vinegar to the potato-vegetable salad; mix gently.

Ingredients you will need

Vegetable

Vinegar

Potato

Overlap gravlax slices end to end to create an equal-size circle on each plate. Mound potato-vegetable salad equally in the center of the circles, surround with beets, and arrange bread alongside.

Ingredients you will need

Vegetable

Gravlax

Potato

Beet

Bread

Sprinkle salads with remaining 1/4 cup dill (or 2 tablespoons dried dill). Accompany with remaining dressing and salt and pepper to add to taste.

Ingredients you will need

Salt And Pepper

Dill

Equipment

Slotted Spoon

Frying Pan

Bowl

Ingredients

Servings:

118milliliters

drained capers 2

carrots (1/4 lb. each), rinsed and peeled 946milliliters

pound cauliflower florets , rinsed 118milliliters

finely chopped cornichons or sour pickles 1Tbsp

Dijon mustard 1Tbsp

dry mustard 118milliliters

chopped fresh dill or 1/4 cup dried dill 12servings

Homemade gravlax (see notes)227grams

green beans, ends and strings removed, rinsed 12servings

Pepper 3

gold or red beets (about 3 in. wide), tops trimmed, scrubbed 355milliliters

regular or reduced-fat mayonnaise 6

thin-sliced pumpernickel or rye bread (about 1/2 lb. total), cut into quarters 1teaspoons

About salt 177milliliters

white wine vinegar 4

Yukon Gold or other thin-skinned potatoes (1/2 lb. each), scrubbed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing 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. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.