Salad of Avocado, Langoustine and Gravadlax Salmon

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

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

Europe
United Kingdom
Main course
Gluten-free
England

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,