We’re sharing the recipe for one of our restaurant’s most popular breakfasts. Plus, we’ll show you how to make gravlax – it’s easier than you think.
Output : 4 servings
Ingredients for the avocado spread:
- The flesh of 2 avocados, mashed with a fork
- 1 French shallot, chopped
- 4 sprigs fresh coriander, chopped
- ½ red bell pepper, diced
- 1 celery stalk, diced
- 3 tbsp. olive oil
- Juice of 1 lemon
- A pinch of Aleppo pepper
- Salt to taste
- 4 Tonic buns (p. 87 of the book)
- and Nut Cheese or 4 poached eggs
Ingredients for Salmon gravlax with citrus and dill:
- 1 raw beet, peeled and finely grated
- 180 ml (¾ cup) coarse sea salt
- 60 ml (¼ cup) coconut sugar
- Zest of 2 lemons
- Zest of 1 orange
- 2 ground star anise
- 1 tbsp. ground fennel seeds
- 1 large bunch chopped dill
- 565 g (1 ¼ lb) salmon fillet, skin on
Preparation of the avocado spread
In a bowl, combine avocado, shallot, coriander, bell pepper, celery, olive oil, lemon juice, Aleppo pepper and salt.
Preparation of salmon gravlax with citrus and dill
In a bowl, combine the beet, sea salt, coconut sugar, citrus zest, star anise, fennel seeds and dill.
Wash the salmon fillet in cold water, dry and place in a dish, skin side down. Generously cover the fish with the herb mixture and cover the dish with plastic wrap. Refrigerate for 12 hours, then rinse with plenty of cold water to remove aromatics.
Dry the salmon and place on a cloth, skin side down. Refrigerate uncovered for 24 hours. Cut salmon into thin slices and discard skin.
Spoon the avocado sauce over the Tonic buns and garnish with gravlax and walnut cheese or a poached egg. Serve immediately.
Gravlax can be kept for 1 month in the freezer.
