- 10 slices of gravlax
- 2 – 3 tsp capers, from a jar
- Red onion, in thinly sliced half-rings
- Lemon juice
- Optional: honey mustard sauce
Makes two plates of gravlax carpaccio. 1. Lay out the slices of gravlax onto two round plates and garnish with red onion, capers and arugula. Finish with a sprinkling of fresh lemon juice and serve with honey mustard sauce. Allow the gravlax to reach room temperature by removing it from the refrigerator around 20 minutes before serving. Delicious as a starter or a light lunch with some freshly baked bread!