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Gravlax & Salad


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1/4 cup creme fraiche, thinned with some milk

1/2 teaspoon smooth Dijon mustard

8 to 12 slices gravlax

1 hard-cooked egg, peeled and chopped

1/2 teaspoon brined green peppercorns, drained

1 cup mizuna or arugula greens

Paper-thin slices of fennel bulb (optional)

1 tablespoon extra virgin olive oil

Kosher salt to taste

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