Ingredients
| 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
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