Gravlax with Russian Salad Recipe

Posted by
Rate It!
Gravlax with Russian Salad
Add your photo!
Ingredients
16
Count
Nutrition
1157
Calories
Comments Print recipe

Ingredients:

Directions:

  1. In a 5- to 6-quart pan over high heat, bring potatoes and 2 1/2 quarts water to a boil. Cover pan, reduce heat, and simmer until potatoes are tender when pierced, 25 to 30 minutes. With a slotted spoon, lift potatoes out and let them stand.
  2. Return water to boiling and add cauliflower; cover, reduce heat, and simmer just until tender when pierced, 5 to 6 minutes. With slotted spoon, lift out florets and let stand. Return water to boiling and add carrots; cover, reduce heat, and simmer until tender when pierced, 8 to 10 minutes. With slotted spoon, lift out carrots and let stand. Return water to boiling and add green beans; simmer, uncovered, until tender-crisp to bite, 3 to 4 minutes. Drain green beans, immerse in ice water until cool, about 3 minutes, then drain again.
  3. Meanwhile, in a 3- to 4-quart pan, bring beets and 1 1/2 quarts water to a boil. Cover, reduce heat, and simmer until beets are tender when pierced, 35 to 40 minutes. Drain and let cool.
  4. Peel beets and potatoes; cut into 3/8-inch cubes. In a small bowl, mix beets with 2 tablespoons vinegar. Put potatoes in a large bowl. Cut cauliflower florets into 1/2-inch-wide pieces. Cut carrots in half lengthwise, then crosswise into 1/4-inch slices. Cut green beans into 1/2-inch pieces. Add cauliflower, carrots, and green beans to potatoes.
  5. In another small bowl, combine mayonnaise, 6 tablespoons vinegar, cornichons, capers, 1/4 cup dill (or 2 tablespoons dried dill), Dijon mustard, dry mustard, and 1/2 teaspoon salt. Add 1 1/2 cups of the dressing and remaining 1/4 cup vinegar to the potato-vegetable salad; mix gently.
  6. Overlap gravlax slices end to end to create an equal-size circle on each plate. Mound potato-vegetable salad equally in the center of the circles, surround with beets, and arrange bread alongside. Sprinkle salads with remaining 1/4 cup dill (or 2 tablespoons dried dill). Accompany with remaining dressing and salt and pepper to add to taste.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1156.69 Kcal (4843 kJ)
Calories from fat 78.62 Kcal
% Daily Value*
Total Fat 8.74g 13%
Sodium 5876.59mg 245%
Potassium 4590.34mg 98%
Total Carbs 231.76g 77%
Sugars 44.78g 179%
Dietary Fiber 49.03g 196%
Protein 47.31g 95%
Vitamin C 314.9mg 525%
Vitamin A 1.1mg 38%
Iron 197.5mg 1097%
Calcium 512mg 51%
Amount Per 100 g
Calories 60.98 Kcal (255 kJ)
Calories from fat 4.14 Kcal
% Daily Value*
Total Fat 0.46g 13%
Sodium 309.8mg 245%
Potassium 241.99mg 98%
Total Carbs 12.22g 77%
Sugars 2.36g 179%
Dietary Fiber 2.58g 196%
Protein 2.49g 95%
Vitamin C 16.6mg 525%
Vitamin A 0.1mg 38%
Iron 10.4mg 1097%
Calcium 27mg 51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 23.1
    Points
  • 28
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top