Gravadlax salad – delicious

We made gravlax again last week. We had a nice piece of salmon hanging around and decided to cure it. Just our regular gravlax, with sugar, salt, and dill. We thought we would have it with bagels and a salad before we went to the basketball game last Wednesday as we are always in need of something quick and easy to have on the run before we go. Since I was on a tight schedule, I ended up going to the supermarket to grab all the missing bits and pieces for the dinner and couldn’t find any Montreal style bagels. I didn’t want any soft regular bagels (I’m difficult for bagels, I admit it! One thing for which I fuss!) so I ended getting a nice loaf of bread and we sort of had a deconstructed version of what we had planned, with the capers, onions and lemons in the salad, cream cheese on the bread and gravlax all around.


To be honest I have been back and forth about sharing it since it is, well, just a salad. And really, who needs instructions for salad? I am never sure for these kinds of things. But I really liked it so I decided I should. It is a really beautiful one with bright contrasting colors and it’s all sharp, from the radishes and lemon, and creamy from the gravlax and avocados. If you don’t have gravlax on hand (or are not making any in general) I think this would be pretty fabulous with smoked salmon too, with that added smokiness to it. This time we kept the vinaigrette to our super simple everyday lemon and olive oil but next time I might add a bit of dill in there too.

Gravlax Salad

2 large portions

  • ½ avocado, sliced
  • 3 radishes, sliced
  • ½ English cucumber, seeded and shaved
  • lettuce
  • few thin slices of lemon
  • 1 tsp capers
  • 7-8 slices of gravlax salmon
  • salt, pepper
  • 1 tsp lemon juice
  • 2 tsp olive oil

Put all the ingredients in a big bowl. Salt and pepper over it and pour the olive oil and the lemon juice over. Toss and serve.

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