Salmon Gravlax Benny Recipe
Four tea leaf cured, dill creme fraiche, house-made focaccia, hollandaise sauce, Italian crispy potatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon Gravlax
Dill Crème Fraîche
House-made Focaccia
Hollandaise Sauce
Crispy Potatoes
Method
Salmon Gravlax Preparation
- 1
Cure the Salmon
In a bowl, mix sea salt, sugar, tea leaves, and chopped dill. Rub this mixture all over the salmon fillet. Wrap tightly in plastic wrap and refrigerate for 48 hours.
Dill Crème Fraîche Preparation
- 2
Mix Ingredients
In a small bowl, combine crème fraîche, chopped dill, and lemon juice. Stir well and refrigerate until serving.
Focaccia Preparation
- 3
Make the Dough
In a mixing bowl, combine warm water and yeast. Let it sit for 5 minutes. Add flour, olive oil, and salt. Knead until smooth. Let rise for 1 hour.
- 4
Bake
Preheat the oven to 220°C (428°F). Spread dough in a greased baking tray, add olive oil on top, and bake for 20-25 minutes until golden.
Hollandaise Sauce Preparation
- 5
Whisk Egg Yolks
In a heatproof bowl, whisk egg yolks until frothy. Gradually add melted butter while whisking continuously. Stir in lemon juice and salt until thickened.
Crispy Potatoes Preparation
- 6
Assembly
- 7
Plate the Dish
On a slice of focaccia, layer slices of gravlax, drizzle with dill crème fraîche, and top with hollandaise sauce. Serve alongside crispy potatoes.
