Gravadlax, Trio of gravadlax platter (serves 1)
Ingredients:
one small red onion finely chopped
half teaspoon of rock salt
one lemon
two hard boiled eggs
one slice of gravdlax
one slice of lemon gravadlax
one slice of beetroot gravadlax
one ounce of drained baby capers
half ounce of chopped dil
one heaped teaspoon of salmon roe
one sliced piece of rye bread
Method of Preparation & Cooking:
Put the onion in small bowl, cover with water sprinkle with the salt and leave to soak for 20 minutes or so. Rinse well, drain and pat dry with kichen paper before putting back in the bowl.
To make lemon fillets, slice the tops and bottoms off the lemons. Sit the lemons on a board and, with a small sharp knife, cut downwards to remove the skin and pith. Holding the lemon over a bowl, remove the segments by slicing between the white pith. Remove any pips. Squeeze out any juice left in the lemon skeleton then discard the skeleton.
Peel the eggs and separate the whites from the yolks,. Finely chop each part and put into separate bowls.
To serve, arrange the three slices of Gravadlax on each plate. Form small individual mounds of capers, dill, salmon roe, lemon fillets, chopped egg white, chopped egg yolk and onion around the gravdlax, Drizzle lemon juice over the gravadlax and season with ground black pepper before serving with rye bread.