You have a pile of luscious pink gravlax in front of you. While your first instinct might be to shove handfuls of it straight into your mouth, if you are going for a slightly more refined approach, we have some suggestions.
The traditional accompaniment for gravlax is super simple - a green salad, wedge of lemon and a couple of slices of rye bread all topped with a mustard sauce. We whipped up a quick salad of cucumber and radish in a vinaigrette.
For our bread option we went for toasted sourdough and mixed sour cream, dill and dijon mustard to create a tangy but herby sauce. Saunders went for a traditional starter style plating with a mound of salad and the sauce over the salmon.
Symonds' approach was - perhaps typically - to try and create a sandwich out of the ingredients. In a concession to the Scandi theme, this was an open sandwich nonetheless!
(If you haven't seen how we made gravlax, the recipe is here)