Recipes - Dinner

Gravlax with Mustard Sauce and Avocado


Click to Enlarge


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


  1. Mix sugar, salt and pepper and massage into the fillet on both sides.
  2. 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.
  3. Take out the fish, dry it and scrape off the dill and seasoning.
  4. Slice salmon into strips and set aside.
  5. Mix the mustard, sugar and vinegar. Drizzle in oil while mixing swiftly. Mix in the chopped dill.
  6. 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