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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