Revolutionize your homemade Gravlax experience by pairing your favorite salt cured Salmon with velvety aioli, and a comforting potato-fennel medley. Whether you’re pairing it with wine or not, this dish is a winner. Plus, with a prep and cook time of just 20 minutes each, you’ll have a gourmet dish on the table in no time.
Course:
Main
Cuisine:
North European
Servings:
4
Prep time:
20 min
Cook time:
20 min
Total time:
40 min
All Ingredients
- 1 lb. (400 g) Gravlax aka salt cured salmon (click here to see the gravlax recipe
) - 1 tbsp. or to taste pickled Shimeji mushrooms (click here to see the recipe ), optional, not shown
- 1 lb. new potatoes or small gourmet potatoes
- 1/2 large fennel bulb
- 1 tbsp. capers, optional, not shown
- 1/3 bunch watercress
- 1/3 cup aioli for sauce + 1/4 cup aioli to serve alongside the Gravlax (see Anchovy Aioli recipe below)
- Corn, sunflower, or grapeseed oil for frying, not shown
Method
Prepare aioli:
Anchovy Aioli Recipe
Anchovy Aioli
Ingredients
- 3 egg yolks
- 5-6 slices anchovy fillet
- 3 garlic cloves
- 1/4 tsp dry mustard or substitute with 1/3 tsp prepared Dijon mustard
- 1/2 cup olive oil
- 1/2 lemon juiced adjust as needed
- Salt to taste
Instructions
- Begin by preparing the ingredients: crush the garlic, juice half a lemon, and separate the egg yolks from the egg whites.
- Mash the anchovy fillets into a paste using a pestle or fork.
- In a large bowl, use an electric or hand mixer to whisk the egg yolks until they are creamy and lightened in color. Incorporate the mustard and continue whisking until you achieve a smooth, paste-like consistency
- Gradually add the olive oil, spoon by spoon, to create an emulsion. You can add more oil once the previous portion is well incorporated. Intermittently add lemon juice to maintain the sauce’s desired consistency, being cautious not to make it too watery. You may not need to use the entire juiced lemon
- Once the mixture reaches a mayo-like consistency, blend in the crushed garlic and anchovy paste. Thoroughly mix everything and season with salt and pepper to taste. Refrigerate until ready to use.
Notes
- You can prepare the aioli a few days in advance; it can be stored in the fridge for 3-4 days.
- Leftover aioli can be enjoyed with various dishes, such as crusty baguette or a poached egg.
Prepare the Main dish:
- In a saucepan, bring water to a boil. Add the potatoes and cook until tender (approximately 15-20 minutes). Drain and let them cool. Once cooled, cut the potatoes in half or quarters for larger pieces.
- While the potatoes are cooking, thinly slice the fennel. In a frying pan, add a bit of olive oil and sauté the fennel until translucent yet slightly crunchy. Add the cut potatoes to the pan and sauté them with the fennel for an additional 3-5 minutes.
- Combine the cooked potatoes, sautéed fennel, capers, pickled Shimeji mushrooms, and aioli in a large mixing bowl. Gently toss everything together.
- Thinly slice the gravlax and serve it alongside the salad. Garnish with watercress.
Enjoy!
Recipe Tips
- This salad is best when served with nugget potatoes, especially when they are in season.
- For additional guidance and helpful resources, visit Rouxbe.com
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