Dill-cured salmon joins potatoes, mustard sauce, cucumber, and greens.
25 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the potatoes in salted water for 15 minutes until tender.
Thinly slice the cucumbers and chop the dill.
Whisk the mustard, honey, lemon juice, and olive oil.
Toss the warm potatoes with half of the dressing.
Arrange the gravlax slices with the potatoes and cucumber on a plate.
Drizzle over the remaining dressing and serve with rye bread.
💡 Tip: Thinly slicing the salmon makes balanced bites with the mustard dressing.
🍽️ Serving suggestion: Serve cold with rye bread and lemon.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~380
kcal calories
24
g protein
28
g carbs
19
g fat
6.3g
Sugar
0.8g
Fiber
378.1mg
Sodium
0.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (78%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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