Gravlax with Norwegian Caviar Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Gravlax may also be sold as Norwegian-style salmon. You can make the caviar sauce up to 1 day ahead; cover and chill. Prep Time: about 8 minutes. Ingredients:
3/4 cup sour cream |
1/4 cup whipping cream |
1/2 teaspoon grated lemon peel |
1/4 teaspoon fresh-ground pepper |
1 jar (2 oz.) red lumpfish roe (norwegian caviar) |
1 pound thinly sliced gravlax (see notes) |
fresh dill sprigs, rinsed |
1 jar (2 oz.) black lumpfish roe (optional) |
Directions:
1. In a bowl, stir together sour cream, whipping cream, lemon peel, and pepper.
2. Pour red lumpfish roe into a fine wire strainer and rinse under cold running water. Drain well and stir into sour cream mixture.
3. Arrange gravlax on a platter or plates. Garnish with dill sprigs. Rinse black lumpfish roe in a fine wire strainer, drain, and put in a small bowl. Serve red caviar sauce and black caviar with gravlax to add to taste.
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