Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
This is a perfect treat before Christmas dinner – or any other dinner or lunch for that matter. Our family requests Robert, my son-in-law, to make his very excellent gravlax as a special treat, which he makes 2 or 3 days ahead. A batch of proper little Russian pancakes – blinis – made with buckwheat flour is made just before we eat, and he also makes a creamy horseradish sauce by adding 1 tablespoon horseradish to 4 tablespoons crème fraîche or light sour cream. Smoked salmon or gravlax can be served on dark rye or black bread as a little pre-dinner savoury or at a drinks party as an alternative to blinis.