Recipes - Dinner
Gravlax with Mustard Sauce and Avocado
Ingredients
80 g. (scant ½ cup) sugar
4 tablespoons iodinized coarse salt, pounded in a mortar
1 tablespoon coarsely ground white pepper
1 kg. (2.2 lb.) salmon fillet with skin and without bones (ideally a middle piece)
4 tablespoons fresh dill, finely chopped
2 Chilean Hass avocados, thinly sliced
Salt and pepper
Head waiter sauce
1 tablespoon mild mustard
1 tablespoon Dijon mustard
1 tablespoon sugar
2 tablespoons apple vinegar
100 ml. (6¾ tbsp.) oil
Method
- Mix sugar, salt and pepper and massage into the fillet on both sides.
- Chop the dill and spread it on the meat side. Put the salmon in a plastic bag or ziplock and seal. Put the bag on a plate and leave at room temperature for about 2 hours to let the mixture melt. Place in the fridge and leave for 24 hours, turning it 3-4 times.
- Take out the fish, dry it and scrape off the dill and seasoning.
- Slice salmon into strips and set aside.
- Mix the mustard, sugar and vinegar. Drizzle in oil while mixing swiftly. Mix in the chopped dill.
- To serve, on each plate add strips of gravlax. Sprinkle with mustard sauce and thinly sliced avocado.
(c) 2012 ProHass and Chilean Hass Avocados Association