
Salmon gravlax with an avocado mousse
EASY
Preparation
40 minutesIngredients
Serves 5- 1,5 kg salmon fillets
- 5 avocados
- 1 tsp. pepper
- 2 lemons
- 1 tsp. allspice
- 1 tsp. mustard
- 3 tbsp. sea salt
- 25 cl cream
- 2 sprigs of dill
- 1 tbsp. sherry vinegar
- 3 leeks
- Salt, pepper
Preparation
Chop the dill finely. Crush the pepper, coriander, allspice and salt in a mortar. Add sugar to the mixture; sprinkle it on the non-skin side of the fish. Wrap them hermetically with aluminum foil. Refrigerate for 48 hours, flipping the fish every 12 hours.
Peel and poach the avocadoes in salted boiling water; season with lemon juice. In a blender, squeeze in the juice of a lemon, add mustard and avocadoes. Mix it into a smooth, creamy consistency; season. Refrigerate 2 hours.
Cut salmon into long strips. Using a pastry bag or equivalent, squirt the foam over the entire length of the salmon; roll the salmon into a tube shape with the help of plastic wrap; refrigerate overnight.
Cut the roll with beveled rollers. Serve with sundried tomatoes, a mixed salad, curry sauce and rye bread.