8-12
Easy
45 minutes
45 minutes, plus marinating and pickling time
To make the pickled eggs, submerge the peeled eggs in the cooled pickling liquid. Transfer to an airtight jar and chill for 3 days.
Marinate the salmon for 24 hours. Remove from the marinade and rinse with water. Dry well and chill until required.
To make the creamy horseradish dressing, blend all the ingredients, except the olive oil, at a high speed. Add the oil in a slow, continuous stream.
To serve, thinly slice the gravadlax and arrange on a plate.
Halve 2 or 3 eggs and arrange around the salmon. Drizzle with the creamy horseradish dressing and garnish with baby leaves.
