Cool cucumber and frisee or watercress perfectly balance the saltiness of gravlax. This recipe uses about half of the Gin-Cured Gravlax.
- Portion size 24 servings
- Credits : Canadian Living Magazine: August 2006
Ingredients
Method
Peel cucumber; halve lengthwise and scoop out seedy core. Cut into 2- x 1/4-inch (5 cm x 5 mm) sticks. Place 1 stick along short edge of gravlax slice. Place 1 frisee on top, letting curly tips hang over edge. Roll up securely; place, seam side down, on platter. Repeat with remaining ingredients. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Nutritional facts <b>Per piece:</b> about
- Sodium 359 mg
- Protein 3 g
- Calories 35.0
- Total fat 2 g
- Cholesterol 10 mg
- Saturated fat trace
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 2.0
- Vitamin A 1.0
- Vitamin C 3.0
