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Gravlax with Avocado Purée

Serves 10

As prepared by Ambrosia restaurant in Santiago.


  • Salmon 1 fillet, scaled and deboned
  • Lime Zest from 1 lime
  • Orange Zest from 1 medium orange
  • Sugar 300 g
  • Coriander Seed 50 g
  • Fennel Seed 50 g
  • Fine-Textured Salt 100 g

Avocado Purée

  • Avocado 1 large
  • Plain Yogurt 1 cup
  • Lime Juice from 1 lime
  • Coarse Sea Salt to taste
  • Pepper to taste

Cook It

  1. Mix all the ingredients for the salmon marinade in a bowl.
  2. Place the salmon on plastic wrap on a plate and cover it on both sides with the marinade.
  3. Wrap the salmon firmly in the plastic wrap and refrigerate it with a weighted object on top for 24 hours.
  4. Turn the salmon fillet and refrigerate for another 24 hours.
  5. Remove the salmon and wipe off excess mixture with a cloth.
  6. Cut the fillet into thin slices.
  7. In a food processor, blend the avocado, yogurt, lemon, salt and pepper to make the dressing.
  8. Plate the salmon slices, with the avocado dressing in a bowl on the side.