Name: Salad of Avocado, Langoustine and Gravadlax Salmon
Cuisine: United Kingdom
Ingredients: 12 langoustine tails; 400 g / 14 oz boneless skinless salmon fillets; 50 g / 2 oz lamb’s lettuce; 2 tbsp caster sugar; 2 tbsp sea salt; 25 g / 1 oz chives, chopped; 85 g / 3 oz dill, coarsely chopped; grated zest and juice of 1 lemon; 2 avocados; about 1.25 litres / 2 pints court-bouillon; salt and freshly ground white pepper; 25 g / 1 oz dill; 100 ml / 3½ fl oz whipping cream; 1 tsp lemon juice; pinch of cayenne pepper

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

12 langoustine tails
about 1.25 litres / 2 pints court

Method

Early on the day before, prepare the Gravadlax Salmon: mix all the ingredients except the salmon together to a paste and spread this over the salmon. Wrap tightly in cling-film and chill in the refrigerator for 24 hours.
Next day, unwrap the salmon and scrape off the paste. Rinse the fish well under cold running water, pat dry and chop it finely. Put in a bowl,

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Salad of Avocado, Langoustine and Gravadlax Salmon

Ingredients

Method

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