Christine Manfield's gravlax dish beautifully balances the cured fish with the creamy yoghurt and cucumber tzatziki.

Serves
4

Preparation

10min

Skill level

Easy
By
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Ingredients

  • 200 g ocean trout gravlax

Tzatziki

  • 1 telegraph cucumber, peeled
  • 3 garlic cloves, peeled
  • ½ tsp sea salt
  • 400 g thick Greek plain yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp chopped dill
  • ½ tsp black pepper
  • 2 tbsp extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time: 1 hour 15 minutes

  1. For the tzatziki, grate the cucumber and place in a colander over a bowl. Place a weight on top (such as a small plate, then a saucepan or food cans). Stand for 15 minutes to drain.
  2. Place the drained cucumber in a piece of muslin or a clean tea towel and squeeze out the  remaining liquid.
  3. Crush the garlic with the salt in a mortar and pestle until a paste forms. Place the cucumber, garlic puree, yoghurt, lemon juice, dill and pepper into a bowl. Blend till smooth, then stir in the olive oil. Cover and refrigerate for 1 hour.
  4. To serve, cut the cured ocean trout into thin slices, arrange on a plate and serve with the tzatziki.

 

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Photography by Danielle Abou Karam.