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

Ingredients (serves 4)


White cottage loaf roll4

Home-cured gravad lax225g

For the spinach cream:

Olive oil30ml

Medium onions, chopped2

Garlic cloves, crushed2

White potatoes, peeled and thinly sliced225g

Vegetable stock1 litre

Baby leaf spinach, washed250g

Generous grating nutmeg

For the horseradish cream:

Crème fraiche125ml

Horseradish cream3 tsp

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  1. 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.
  2. 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.
  3. Carefully blend the soup until smooth. Return soup to clean pan and gently reheat. Season to taste.
  4. Mix together the crème fraiche, horseradish, season to taste.
  5. To serve, split the cottage loaves and stuff with the gravad lax. Serve alongside a bowl of spinach sauce and horseradish cream.