Gravlax salsa with caraway wafers

Gravlax salsa with caraway wafers
  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

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  • 250g gravlax (see related recipe), coarsely chopped
  • 1 ripe avocado, halved, stone removed, peeled, coarsely chopped
  • 1/2 red onion, finely chopped
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon fresh lime juice
  • Salt & freshly ground black pepper

Caraway wafers

  • Olive oil, to grease
  • 225g (1 1/2 cups) plain flour
  • 1 tablespoon caraway seeds
  • Salt & freshly ground black pepper
  • 125ml (1/2 cup) lukewarm water
  • Plain flour, to dust
  • 2 teaspoons olive oil, extra


  • Step 1
    To make the caraway wafers, preheat oven to 200°C. Brush 2 baking trays with olive oil to lightly grease. Combine the flour and caraway seeds in a large bowl. Season with salt and pepper.
  • Step 2
    Use a round-bladed knife in a cutting motion to gradually incorporate the water into the flour. Continue mixing until the mixture just comes together. Turn onto a lightly floured surface and knead until smooth.
  • Step 3
    Divide dough into 4 equal portions. Use your hands to shape each portion into a ball. Roll each ball out into a 1mm-thick 25cm-diameter disc.
  • Step 4
    Place 2 dough discs on each of the prepared trays. Lightly brush with extra olive oil. Bake in oven for 5 minutes. Remove from oven and use an egg lifter to turn wafers. Return to oven and bake for a further 5 minutes or until golden patches appear on the surface. Transfer to a wire rack to cool completely.
  • Step 5
    Combine gravlax, avocado, onion, chives and lime juice in a serving bowl. Taste and season with salt and pepper.
  • Step 6
    Roughly break the wafers into large pieces and serve with the gravlax salsa.


  • 1900 kj


  • 22g

    Fat Total

  • 5g

    Saturated Fat

  • 16g


  • 1681.49mg


  • 4g

    Carbs (sugar)

  • 45g

    Carbs (total)

All nutrition values are per serve


You can make the caraway wafers up to 1 day ahead. Store in an airtight container out of direct sunlight.

  • Author: Sarah Hobbs
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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