Grande Dame 2004 Veuve Clicquot - Salmon gravlax with an avocado mousse 40 minutes Serves 5 2 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 Salmon gravlax with an avocado mousse 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. Salmon France