Gravlax, apple & kohlrabi salad

Gravlax, apple & kohlrabi salad
  • 0:25 Prep
  • 4 Servings
  • Capable cooks

Preserved salmon the Scandanavian way adds a sour and pungent taste to this gourmet salad.

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Nutrition information, Salad recipes


  • 1 (400g) kohlrabi, peeled, cut into julienne (matchsticks)
  • 2 baby bulbs fennel, trimmed, halved, thinly sliced
  • 1 jonathan or gala apple, halved, cored, thinly sliced
  • 4 red radishes, trimmed, cut into julienne (matchsticks)
  • 4 cups watercress sprigs
  • 500g gravlax (see related recipe), thinly sliced

Mustard dressing

  • 1 egg yolk
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 160ml (2/3 cup) olive oil


  • Step 1
    To make mustard dressing, whisk egg yolk, vinegar and mustard in a bowl until well combined. Whisking continuously, gradually add oil in a thin, steady stream until emulsified. Season lightly with salt (the gravlax will be salty) and freshly ground black pepper. Makes 250ml (1 cup).
  • Step 2
    Combine kohlrabi, fennel, apple, radishes, watercress and gravlax in a large bowl and gently toss until well combined. Drizzle over dressing and toss to coat.
  • Step 3
    Divide salad among plates and serve immediately.


  • 2736 kj


  • 49g

    Fat Total

  • 9g

    Saturated Fat

  • 25g


  • 3496.65mg


  • 20g

    Carbs (sugar)

  • 24g

    Carbs (total)

All nutrition values are per serve


Tips: Kohlrabi, from selected greengrocers, is similar to turnip. Substitute celeriac or celery heart (the pale, mellow-tasting inner stalks) for kohlrabi.

For visual appeal, slice the ingredients finely and evenly, and just before serving to prevent fennel and apple turning brown.

  • Author: Leanne Kitchen
  • Image credit: Ben Dearnley
  • Publication: MasterChef



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