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Gravadlax Salsa w Fennel Crackers

gravadlax salsa with fennel crackers



250g gravadlax, coarsely chopped

1 ripe avocado, coarsely chopped

½ red onion, finely chopped

2 T finely chopped fresh chives

1 T fresh lime juice

Opito Bay Chilli sea salt

Fennel crackers:

Olive oil, to grease

½ C plain flour

1 T fennel seeds, lightly cracked

Salt & freshly ground black pepper

½ C lukewarm water

Plain flour, to dust

2 t olive oil, extra



  1. To make the fennel crackers, preheat oven to 200°C. Brush 2 baking trays with olive oil to lightly grease. Combine the flour and fennel seeds in a large bowl. Season with salt and pepper.
  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.
  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.
  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 a fish slice 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.
  5. Combine gravlax, avocado, onion, chives and lime juice in a serving bowl. Season with Opito Bay salt and freshly ground black pepper.
  6. Roughly break the wafers into large pieces and serve with the gravadlax salsa.


Serves 4.

Recipe adapted from


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