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




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  • 200 g ocean trout gravlax


  • 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.


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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.