Photo: Anna Pelzer
Gravad lax with deep-fried egg and avocado salad
23 ingredients
10 min
Serves 4
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Transform a gravadlax recipe into an even more stylish dish fit for a spectacular dinner party.
Estimated Nutrition (whole recipe, rough)
1361
Calories
50g
Protein
65g
Fat
144g
Carbs
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pea Shoots | not in our table | 0 |
| Coriander | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz sea salt
- 150g/5oz caster sugar
- 2 vanilla pods
- 2 x 900g/2lb thick salmon
- 2 tbsp Dijon mustard
- 2 large bunches fresh dill
- 2 tbsp white wine vinegar
- 5 free-range eggs
- 110g/4oz plain flour
- 200g/7oz fresh breadcrumbs
- , for deep frying vegetable oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- ½ lemon
- 3 tbsp olive oil
- 1 avocado
- 1 head frisee, centre leaves only, picked
- 2 punnets pea shoots
- 3 tbsp coriander cress
- 3 tbsp chives
- 3 tbsp chervil
- 110g/4oz soft goats’ cheese
- 4 tbsp croutons
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes