Salad of Avocado, Langoustine and Gravadlax Salmon

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 12 langoustine tails
  • about 1.25 litres / 2 pints court


  1. 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.
  2. 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,