Gravlax is a Nordic dish consisting of raw salmon cured in salt, sugar and dill. It is great served as an appetiser or for entertaining larger numbers. All the items can be pickled and cured the day prior.
To pickle the cucumbers, place the vinegar, sugar and salt into a non-reactive large bowl. Whisk until the sugar and salt have dissolved.
Add the cucumbers into the marinade and mix well so they are well coated in the pickling brine. It's okay if the liquid doesn't submerge the cucumbers, as they will break down and get smaller as they marinate.
Put the cucumbers in the fridge and leave to marinate for at least 4 hours or overnight.
To prepare to potatoes, cook them in a large saucepan of salted boiling water until tender (10-15 mins). Drain and set aside to cool slightly. While cooling, combine the creme fraiche and lemon juice in a small bowl and season to taste.
Cut each potato in half and place in a large bowl with creme fraiche mixture, shallots and dill. Season to taste and toss to combine.
To serve, spread the salmon slices on a platter with the pickled cucumbers (drained first), radishes and dill potatoes. This can be served with freshly sliced rye bread or a gluten free alternative.
1/2 cup apple cider vinegar
2 tbsp Caster Sugar
1 tbsp flaky sea salt
2 Lebanese cucumber
800g baby potatoes large ones halved
125g Zany Zeus creme fraiche
3 tbsp Lemon Juice
1/2 cups dill sprigs
300 g Gravlax
1 bunch radishes