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Hot Smoked Salmon Salad with Gravlax Dressing: Sallad med Varmrökt Lax och Gravlaxsås

Rachel Khoo's quick and vibrant summery salmon salad is topped with a classic Swedish gravlax dressing.

From the book

Introduction

Sometimes the best dishes come to me when I have to make something quickly for lunch and have a peek in the fridge. This is the result of one of those speedy fridge raids. Gravlax dressing is as common as tomato ketchup in Sweden, where ready-made jars can be found in the condiments section at the supermarket. There really isn’t much to making it yourself though, as you can see from this recipe. As well as being delicious with smoked fish, it can also be used to dress freshly boiled small potatoes or salads.

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Ingredients

1 head of cos lettuce
8 radishes
1 carrot, peeled
200g hot smoked salmon
For the gravlax dressing:
2 heaped tbsp good-quality mayonnaise
2 heaped tbsp sweet grainy mustard
zest and juice of 1 lemon
2 tbsp finely chopped fresh dill
a pinch of sea salt

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Method

Shred the lettuce, thinly slice the radishes using a mandoline or a sharp knife, and slice the carrot into matchsticks or peel into ribbons.

Mix together all the ingredients for the dressing.

Spread a tablespoon of dressing on each plate or a large serving platter. Place the salad on top and flake the hot smoked salmon over it. Drizzle over the rest of the dressing.

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From the book: The Little Swedish Kitchen

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