BABY GEM, GRAVLAX, CARROT PICKLE & DILL SOUR CREAM DRESSING
This weekend
![](https://www.cuisine.co.nz/wp-content/uploads/2018/05/Cuisine-Magazine-Recipes-Baby-Gem-e1545081986141.jpg)
tags:carrots, Emma Galloway Photography, Ginny Grant, dill, gravlax, pickle
Serves
4Preparation
10 minsCook
5 minsIngredients
FOR THE CARROT PICKLE | |
1 cup white vinegar | |
½ cup sugar | |
1 teaspoon caraway seeds | |
1 teaspoon salt | |
4 baby carrots, peeled | |
FOR THE DRESSING & TO SERVE | |
4 tablespoons sour cream | |
1 tablespoon lemon juice plus lemon wedges to serve | |
1 tablespoon finely chopped dill (or use chives) | |
2 baby gem lettuces, leaves separated, washed, dried | |
2 spring onions, thinly sliced | |
300g gravlax, thinly sliced |
This is also good as finger food – put a small slice of salmon and carrot pickle in each baby gem leaf, then top with a small dollop of the dill sour cream dressing.
Instructions
1. | FOR THE CARROT PICKLE |
2. | Put the vinegar, sugar, caraway seeds and salt in a saucepan, bring to the boil and cook until the sugar dissolves. |
3. | Thinly slice the carrots (I used a mandoline), add to the pickle and cook for 3 minutes. |
4. | Turn off the heat and leave the carrot to cool in the liquid. |
5. | Keeps in the fridge for up to a week. |
6. | FOR THE DRESSING & TO SERVE |
7. | Mix the sour cream, lemon juice and dill, season generously with salt and pepper, then add a tablespoon or 2 of water to loosen to a drizzling consistency. |
8. | Mix the lettuce, drained carrot pickle, spring onions and gravlax in a serving dish. |
9. | Drizzle with the dressing and serve with lemon wedges |
Recipes & Food Styling Ginny Grant / Photography Aaron McLean
Leave a Reply