Ingredients
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For the Gravadlax
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1 lb 2 oz (500 g) piece Salmon
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2 tbsp dried Dill
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2 tbsp coarse Sea Salt
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2 tbsp superfine Sugar
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Salt
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freshly ground Black Pepper
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6 tbsp Mayonnaise
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1 tsp Dijon Mustard
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2 tsp freshly chopped Dill
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For the Shrimp Cocktail
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11 oz (300 g) small cooked peeled Shrimp
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6 tbsp light Mayonnaise
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½ Lemon Juice
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2 tbsp tomato Ketchup
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2 tbsp creamed Horseradish Sauce
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To Serve
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2½ oz (75 g) Arugula
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6 large Little Gem Lettuce
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6 large cooked Shrimp
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8 oz (225 g) smoked Eel
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Lemon
Directions
Mary made this as part of a New Year’s Eve potluck supper party. The tray was quick to prepare and easy to bundle into the car with a plate of brown bread and butter.
Steps
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1
Done
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To make the gravadlax, place the salmon skin side down on a large piece of foil, then pull out any bones with tweezers or a small knife. Sprinkle over the dill, salt, sugar, and some freshly ground black pepper, making sure all the salmon is covered. Wrap in the foil and place on a tray or baking sheet. Place another baking sheet on top and put some heavy weights or canned food on it to weigh the fish down. Transfer to the fridge for 12 hours or overnight. |
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2
Done
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Take the salmon from the fridge and pour away any juices. Place in the freezer for 30 minutes to make slicing easier. Then, using a sharp knife, cut into thin slices. |
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3
Done
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To make the shrimp cocktail, dry the shrimp thoroughly with paper towels. Mix the mayonnaise, lemon juice, ketchup, and horseradish in a bowl, add the shrimp, and season with salt and freshly ground black pepper. |
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4
Done
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To serve, scatter the mâche or arugula over the base of a platter. Spoon the shrimp cocktail into the lettuce leaves, garnish with a large shrimp, then arrange around the edge. Put the smoked eel in a pile at the opposite end, arrange the gravadlax in the center, then place the lemon wedges alongside. Mix the mayonnaise for the gravadlax with the mustard and dill, season with salt and freshly ground black pepper, and serve in a bowl. |
