
- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Featured in
Budget
Ingredients
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250g gravlax (see related recipe), coarsely chopped
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1 ripe avocado, halved, stone removed, peeled, coarsely chopped
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1/2 red onion, finely chopped
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2 tablespoons finely chopped fresh chives
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1 tablespoon fresh lime juice
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Salt & freshly ground black pepper
Caraway wafers
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Olive oil, to grease
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225g (1 1/2 cups) plain flour
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1 tablespoon caraway seeds
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Salt & freshly ground black pepper
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125ml (1/2 cup) lukewarm water
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Plain flour, to dust
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2 teaspoons olive oil, extra
Method
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Step 1To 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.
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Step 2Use 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.
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Step 3Divide 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.
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Step 4Place 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.
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Step 5Combine gravlax, avocado, onion, chives and lime juice in a serving bowl. Taste and season with salt and pepper.
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Step 6Roughly break the wafers into large pieces and serve with the gravlax salsa.
Nutrition
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1900 kj
Energy
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22g
Fat Total
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5g
Saturated Fat
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16g
Protein
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1681.49mg
Sodium
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4g
Carbs (sugar)
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45g
Carbs (total)
All nutrition values are per serve
Notes
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
Source: taste.com.au