Photo: Caroline Attwood
Gravlax with hay smoked scallops, sour cucumber and mustard leaves
23 ingredients
1 hr
Serves 4
openrecipes
Home-cured smoked salmon is served with scallops cooked in hay and pickled cucumber.
Estimated Nutrition (whole recipe, rough)
809
Calories
69g
Protein
32g
Fat
66g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Scallop | 100g cooked | 111 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz high-quality salmon
- 75g/2½oz fine sea salt
- 50g/1¾oz caster sugar
- 2 tsp coarsely ground white pepper
- 5 sprigs dill
- 100g/3½oz caster sugar
- 50ml/2fl oz Swedish vinegarvinegar
- 1 bay leaf
- 2 tsp yellow mustard seeds
- 2 tsp brown mustard seeds
- 1 cucumber
- 4 scallops
- 1 tbsp clarified butter
- fine sea salt
- 1 handful hay
- 1 small shallot
- 100ml/3½fl oz double cream
- 4 scallop
- , for seasoning sea salt
- pinch leek ash (from leek cooked over an open flame)
- ½ lemon
- 1 small red apple
- ½ handful mustard leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes