Swedish Gravlax Tartare with Dill and Capers
A refreshing and elegant appetizer
A classic Northern European dish, this gravlax tartare combines cured salmon with fresh dill and tangy capers for a delightful start to any meal.
- 1 h 30 min
- 4
- Easy
Ingredients
For the Gravlax
For the Tartare Mix
For Serving
Preparation
Preparing the Gravlax
Mix curing ingredients
In a small bowl, mix the salt, sugar, and white pepper.
Prepare salmon
Lay half of the chopped dill on a piece of plastic wrap. Place the salmon on top and cover with the remaining dill mixture.
Cure the salmon
Wrap tightly and refrigerate for at least 1 hour, preferably overnight.
For deeper flavor, allow the salmon to cure overnight in the refrigerator.
Preparing the Tartare Mix
Dice the salmon
Remove the gravlax from the fridge, wipe off the curing mixture, and dice the salmon finely.
Ensure the salmon is very fresh to avoid any health risks.
Combine ingredients
In a mixing bowl, combine the diced salmon with capers, onion, mustard, lemon juice and zest, and olive oil.
Season the mix
Season with salt and pepper, then mix until well combined.
Toast the rye bread just before serving for maximum crunch.
Cooking Process
Mixing the Tartare
Gently fold the tartare mix for even distribution without mashing the ingredients.
Plating the Tartare
Use a ring mold to form neat portions on each plate.
Garnishing the Plate
Sprinkle with fresh chives for a touch of color and flavor.
Plating & Serving
Swedish Gravlax Tartare with Dill and Capers
Swedish Gravlax Tartare with Dill and Capers
Plating & Serving
Arrange the tartare on toasted rye slices, garnish with chives, and serve with lemon wedges on the side.