Ingredients
1000 g gravlax salmon
10 baking potatoes, washed
100 ml oil
Salt and pepper
250 g mayonnaise
3 tbsp hot chilli sauce
15 small red onions, peeled
200 ml vinegar
¼ bunch of dill
1 punnet of water cress
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See all relevant products for this recipeCooking instructions
Split open the peeled red onion, boil it up briefly in the vinegar and then let it sit and cool down.
Cut the baking potatoes into thin slices. Place them on a baking tray lined with baking paper, drizzle them in oil and sprinkle with salt. Bake them in a hot oven at 220 °C for about 15 minutes until they are golden and lightly crisp. Then leave them to cool. Stir together the mayonnaise and the chilli sauce.
Spread the baked potato slices loosely out onto a plate and lay the gravlax over the top.
Garnish with the pickled red onion and chilli mayonnaise and sprinkle lightly with herbs. Serve with bread.
