Some people think that gravadlax is a smoked fish.  In actual fact gravadlax is essentially a raw, cured salmon with Scandinavian origins.  Our recipe uses dill, oranges, wine and all sorts to create an equisite taste. 

If you feel a Russian influence coming on then substitute our Mackenzies Gravadlax for Mackenzies Russian Gravadlax which has the added flavour of fresh beetroot. Serve with a small glass of chilled vodka!

Serves 4

• 500gm Mackenzies Gravadlax 'D' sliced
• 200gm mixed leaves (Frilly knicker lettuce)
• 1/2 Sliced cucumber
• 4 ripe tomatoes - peeled and sliced
• (optional) 1 tablespoon capers - sliced
• 1 Tablespoon of fresh chopped chives
• Freshly chervil and dill sprigs to garnish
• Dill Dressing - or use commercial dill dressing
• 3 tablespoons of lemon juice
• 2 teaspoons of Dijon mustard
• 1/2 teaspoon salt
• black pepper to taste
• 250ml chilled whipping cream
• 2 tablespoons chopped dill

1. Place the frilly knicker lettuce on plates
2. Place gravadlax over lettuce
3. Add cucumber using as much poetic lisence as possible.
4. Place sliced tomatoes on gravadlax to desired design
5. Sprinkle chopped chives over whole display
6. Spinkle over chervil and dill
7. Serve dressing seperatley