serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
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episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
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
Standing time: 1 hour 15 minutes
Instructions
- 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.
- Place the drained cucumber in a piece of muslin or a clean tea towel and squeeze out the remaining liquid.
- 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.
- To serve, cut the cured ocean trout into thin slices, arrange on a plate and serve with the tzatziki.
Photography by Danielle Abou Karam.
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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.
Stream free On Demand
Dill
