WHAT TO EAT AT CHRISTMAS

Gravlax on rye crispbread

We’ve gone the whole hog here, with home-cured fish and homemade crispbread, but if you’ve got shop-bought smoked salmon in the fridge, it can be ready in minutes

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We’ve gone the whole hog here, with home-cured fish and homemade crispbread, but if you’ve got shop-bought smoked salmon in the fridge, it can be ready in minutes

Posted

Brought to you in partnership with

  • Serves 6
  • Preparation time 20 minutes
  • Cooking times 20 minutes
  • Side of salmon, weighing around 1kg 
  • 150g sea salt flakes
  • 75g light soft brown sugar
  • Bunch of dill, finely chopped 
  •  
  • For the crispbread:
  • 200g rye flour
  • 100g plain (all-purpose) flour
  • 1 tsp fast-action dried yeast
  • ½ tsp salt
  • Few twists of pepper
  • 250ml warm water
  • 2 tsp caraway seeds (optional)
  • To serve:
  • 100ml sour cream
  • 2 tbsp horseradish sauce
  • 2 tbsp capers
  • 1 shallot, very finely chopped
  • Few sprigs of dill
  • Black pepper
  • Lemon wedges

Settling down on the sofa on Christmas Eve? Simply mix the sour cream and horseradish with a pinch of salt. Slather shop-bought crispbreads with the horseradish sour cream. Top with slices of shop-bought gravlax or smoked salmon and scatter over the capers, shallot and dill. Add a good twist of black pepper and serve with a wedge of lemon.

Got more time on your hands?

  1. Line a baking tray with a couple of layers of clingfilm. Lay the salmon on top, skin-side down. Mix the salt, sugar and dill, and scatter over the salmon, coating evenly. Cover with clingfilm, then put a board or plate on top, with something heavy to weigh it down. Store in the fridge for 48 hours, then scrape off excess salt, wrap in clingfilm and return to the fridge. 
  2. To make the crispbread, mix the flours, yeast, salt and pepper. Add the warm water and mix to form a dough. On a lightly floured surface, knead for a few minutes. It will be pretty sticky to start, so add a touch more flour if necessary, or use a stand mixer. Put in a bowl and cover with a damp tea towel. Rest for one hour. 
  3. Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Turn the dough out on to a lightly floured surface and roll out to about 3mm thick. Scatter over the caraway, if using, and roll a little more. Cut into rounds or rectangles and prick all over with a fork. Transfer to a lightly floured baking sheet and bake for 20 to 25 minutes until crisp. Cool on a wire rack, then store in an airtight container. 

Recipe extracted from Do-Ahead Christmas

Recipe extracted from Do-Ahead Christmas

 Do-Ahead Christmas by James Ramsden

Published by Pavilion

£ 4.95

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Tagged in:
Christmas Food
Christmas
Fish
Entertaining

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