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Salmon Gravlax Verrines

Servings: 4
Preparation: 20 minutes
Cooking: None

SALMON GRAVLAX VERRINES MARINATED IN COFFEE IS THE PERFECT APPETIZER TO KICK OFF A FUN EVENING. PAIR WITH A NICE BOTTLE OF ROSÉ, IT’S DELICIOUS. BON APPÉTIT!

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Preparation

  • 1

    Mix the sugar and hot coffee, and let cool.

  • 2

    Place the salmon gravlax in the cooled coffee. Let rest in the refrigerator for 24 hours.

  • 3

    The following day, remove the avocado flesh, place in a food processor, and purée very finely with the Greek yogurt.

  • 4

    Drain the marinated salmon gravlax and pat dry. Cut into 0.5 cm slices.

  • 5

    When serving, nicely place the slices of marinated gravlax, avocado purée, blood orange supremes, cherry tomato wedges, and sprouts in 4 small glasses. Serve immediately.

Ingredients Fermer

Ingredients

  • 1/2 cup brewed Van Houtte® Colombian Medium recyclable K-Cup® pod coffee
  • 1/2 tsp. sugar
  • 7 oz. (200 g) salmon gravlax, not sliced
  • 1 avocado
  • 1/4 cup plain Greek yogurt
  • Supremes (wedges without membrane) of one orange or blood orange
  • 8 cherry tomatoes, cut into wedges
  • Snow pea sprouts or radish sprouts
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