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Ingredients
For the Gravlax topping:
400g gravlax
1 shallot
½ bunch chives
3 Tbsp oil
3 Tbsp lemon juice
Salt and pepper to taste
For the salad:
250g jacket potatoes (from the day before)
5 Tbsp vegetable stock
150g cucumber
1 avocado
1-2 Tbsp chopped herbs (either parsley or dill)
100g crème fraiche
Salt and pepper to taste
For the garnish:
50g baby-leaf lettuce
1-2 Tbsp mixed chopped herbs
1 Tbsp oil
2-3 squirts lemon juice
Preparation
Cut the Gravlax into small cubes. Finely chop the shallot and chives.
Mix the Gravlax, shallots, chives, lemon juice and oil together and season with salt and pepper.
Peel the cooked potatoes and cut into small cubes and mix with the stock. Peel the cucumber, halve and de-seed. Halve the avocado, remove the skin and pip. Finely cube the cucumber and avocado. Mix together the crème fraiche and herbs. Fold in the potatoes, cucumber and avocado and season with salt and pepper.
To plate, use a 6-7cm round dessert ring (or cut a yoghurt tub to size) and fill 2/3 with the potato-cucumber salad and gently press down. Top with the Gravlax mixture and level. Remove the ring slowly. Repeat with the other three.
Toss the baby-leaf lettuce with herbs, oil and lemon juice.
Garnish plate with some fresh baby-leaf lettuce.