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Deluxe Gravad Lax Cottage Loaf with Rich Spinach Sauce and Horseradish Cream


4 White cottage loaf roll
225g Home-cured gravad lax

For the spinach cream:
30ml Olive oil
2 Medium onions, chopped
2 Garlic cloves, crushed
225g White potatoes, peeled and thinly sliced
1 litre Vegetable stock
250g Baby leaf spinach, washed
Generous grating nutmeg

For the horseradish cream:
125ml Crème fraiche
3 tsp Horseradish cream


To make the spinach cream, heat the oil in a pan, add the onions, cover and cook over a medium heat until softened but not coloured. Add the garlic and potatoes and cook for a further 5 minutes.

Add the stock, bring to the boil, cover and simmer for 10 minutes. Add the spinach, nutmeg and cook for 1 minute until the spinach has wilted.

Carefully blend the soup until smooth. Return soup to clean pan and gently reheat. Season to taste.

Mix together the crème fraiche, horseradish, season to taste.

To serve, split the cottage loaves and stuff with the gravad lax. Serve alongside a bowl of spinach sauce and horseradish cream.

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