Creamy cucumber with gravadlax

Health score
4%
Creamy cucumber with gravadlax
25 min.
4
291kcal

Suggestions


Are you looking for a delightful dish that's both refreshing and satisfying? Look no further than this Creamy Cucumber with Gravadlax! This vibrant recipe combines the crisp crunch of cucumbers and fennel with the luxurious creaminess of a tangy dressing, perfectly complemented by the rich salmon flavor of gravadlax. It’s an ideal choice for lunch or dinner, offering a gourmet experience that’s incredibly simple to prepare and perfect for any occasion.

The vibrant colors and refreshing flavors make this dish a feast for the eyes as well as the palate. In just 25 minutes, you can whip up an elegant meal that can impress your guests or simply make your weeknight dinners something special. The pairing of fresh dill with the creamy dressing adds a beautiful herbaceous note, elevating the overall taste and making every bite a burst of flavor.

Served alongside buttered brown bread, this dish delivers the perfect balance of textures and flavors. Whether you’re hosting a gathering or simply treating yourself to a comforting meal, the Creamy Cucumber with Gravadlax is sure to become a favorite in your recipe repertoire. Get ready to indulge in this sensational dish that celebrates the best of summer's harvest!

Ingredients

  • 0.5 large cucumber 
  • small fennel bulb 
  • tbsp double cream 
  • tsp citrus champagne vinegar 
  • tsp dijon mustard 
  • small bunch optional: dill roughly chopped
  • 300 gravlax cure 
  • servings bread 

Equipment

  • bowl
  • sieve
  • colander

Directions

  1. Peel alternate strips of skin off the cucumber and halve lengthways. Scoop away the seeds with a teaspoon, slice the cucumber on an angle, then place in a colander or sieve set above a bowl.
  2. Remove the outer layer of fennel and quarter the bulb.
  3. Cut away the core, then slice the fennel as finely as possible. Tip the fennel in with the cucumber, season generously with salt, then leave to macerate for 10 mins.
  4. When the vegetables have been salted, taste a piece of cucumber. If its too salty, give them a rinse. But if its fine, then just squeeze them gently. In a separate bowl, stir together the cream, vinegar, mustard and dill, and season with a grind of black pepper. Toss the vegetables into the creamy dressing and serve with a few slices of gravadlax, a sprinkling of dill and some buttered brown bread.

Nutrition Facts

Calories291kcal
Protein28.02%
Fat44.74%
Carbs27.24%

Properties

Glycemic Index
41.42
Glycemic Load
8.33
Inflammation Score
-3
Nutrition Score
8.8278261170439%

Flavonoids

Eriodictyol
0.63mg
Isorhamnetin
0.11mg
Kaempferol
0.03mg
Quercetin
0.27mg

Nutrients percent of daily need

Calories:290.9kcal
14.55%
Fat:14.69g
22.61%
Saturated Fat:4.23g
26.44%
Carbohydrates:20.13g
6.71%
Net Carbohydrates:16.89g
6.14%
Sugar:6.12g
6.8%
Cholesterol:45.97mg
15.32%
Sodium:764.69mg
33.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.7g
41.41%
Vitamin K:40.89µg
38.94%
Manganese:0.48mg
24.03%
Selenium:9.16µg
13.08%
Fiber:3.24g
12.95%
Folate:45.26µg
11.31%
Vitamin C:8.47mg
10.27%
Vitamin B3:1.97mg
9.84%
Potassium:341.09mg
9.75%
Vitamin B1:0.14mg
9.05%
Iron:1.57mg
8.71%
Phosphorus:78.79mg
7.88%
Calcium:74.97mg
7.5%
Magnesium:26.99mg
6.75%
Vitamin B2:0.11mg
6.69%
Copper:0.11mg
5.36%
Vitamin B5:0.47mg
4.73%
Vitamin A:234.58IU
4.69%
Vitamin B6:0.08mg
4.02%
Zinc:0.5mg
3.31%
Vitamin E:0.48mg
3.18%