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GRAVLAX WITH MUSTARD-DILL SAUCE

Prep Time15 mins
Cook Time15 mins
Servings: 5 people

Ingredients

  • 18 thin slice gravlax (or 3 slices per person)

Mustard Dill Sauce

  • 3 tablespoons Dijon mustard
  • Juice of 1 lemon (3 tablespoons)
  • 1 tablespoon honey
  • ¼ teaspoon coarsely ground black pepper
  • Salt to taste
  • ⅓ cup vegetable oil
  • 2 tablespoons fresh dill, minced

Baby Spinach

  • 1 tablespoon olive oil
  • 18 small baby new potatoes, boiled and quartered
  • 4 cups baby spinach leaves
  • 1 cup cherry tomatoes, halved
  • 4 hard boiled eggs, chopped coarse

Instructions

To make the mustard-dill sauce:

  • Combine mustard, lemon, honey, pepper, and salt in a bowl or food processor and process for 1 minute.
  • With the motor running, slowly add the vegetable oil to make a smooth, thick sauce. Stir in dill.

To make the spinach:

  • Heat the olive oil in a large skillet.
  • Add potatoes, and cook until browned and crispy. Season with salt and pepper to taste.
  • Remove from heat and stir in spinach and tomatoes.

Place spinach-potato mixture on a serving platter, drizzle with mustard-dill sauce, and garnish with gravlax and hard-boiled eggs.