Gravlaks, Duck Egg and Potato

This dish has become a firm favourite on the menu at Baltzersen’s and we offer it throughout the day as a good breakfast and for those who fancy a Scandi brunch at any hour.

Method

The perfect Scandi brunch of gravlaks with duck egg and potato

For the Mustard Dressing:

Combine all ingredients and mix thoroughly until fully emulsified.  If the dressing is left to stand it will need to be shaken or mixed through before serving.

For the Gravlaks:

Remove any pale looking fat from bottom of salmon side.

Combine dry spices and crack in pestle and mortar, add other dry ingredients to create a dry cure mix.

Rub the dry cure over the entire salmon fillet and top with 1 sprig of roughly choped  dill.  Wrap with cling film and leave to cure for 24 hrs.

After 24 hrs remove any remaining dry cure then top with finely chopped dill.  Thinly slice on an angle to increase the size of the slice and ensure no skin is served.

For the Potato Cake:

Peel potatoes and boil until completely cooked. Drain then place back into pan on low heat (to evaporate any excess water).

Mash potatoes until lumps are removed, add remaining ingredients and mix.

Allow to cool then heat a knob of butter in a frying pan.  Place 2 heaped tbsp of mash mixture into the pan and make into a circular shape.  Fry until golden.

The cakes can be cooked in a batch and refrigerated or frozen for use as required.

To Assemble:

Heat a potato cake through in a pan or in the oven and places several slices of gravlaks on top.

Top with a poached duck egg, peashoots or even a little wilted spinach and add mustard dressing to taste.

To download your easy to read .PDF

Ingredients

Mustard Dressing

2 Tbsp English mustard

1 Tbsp Wholegrain Mustard

4 Tbsp Soft Brown Sugar

Juice of 1 lemon

1 Tbsp White Wine Vinegar

2 Tbsp Rapeseed Oil

Salt and pepper to taste

Gravlaks

1/2 side deboned and scaled salmon

250g Sea Salt

250g Caster Sugar

1 Tbsp White Peppercorns

1 Tbsp Coriander Seed

1 Tbsp Caraway Seed

2 Sprigs of fresh dill.

Potato Cake

1kg Maris Piper potatoes or good quality mashing potatoes.

50g Butter.

100ml Whole Milk

1 Egg

150g Plain Flour

Salt and pepper to taste

An easy to download recipe for Scandi brunch

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