Hello everyone!
We are going to join a popular trend that in food industry nowadays. We are talking a Lavender here. We already came across lavender flavored cocktails, cakes, and pastry with lavender hints but we are going to go even further with lavender craziness and try to recreate an appetizer that is being served in very popular New York restaurant.
To be honest I haven’t tried it there but I came across the description of it in Bon Appétit magazine. I got adventurous right away and challenged myself to try creating this genius meal at home. Our first New Year appetizer item is going to be lavender cured salmon avocado toast with salad leaves on top lightly dressed with citrus vinaigrette. Doesn’t it sound like a perfect pairing for a glass of champagne and New Year countdown?
From my perspective, yes, yes it is! Cheers!
Lavender cured salmon on avocado toast
Ingredients
- 1 lb salmon fillet
- 2 tbsp lavender
- 2 tbsp salt
- 1 tbsp sugar
- 2 tbsp boiling water
Instructions
- Prepare all your ingredients. Wash salmon fillet under running cold water and dry with paper towel.
- Cover dried lavender with 2 tbsp of hot boiling water and let stay for 10 min. Hot water will intensify the lavender aroma. Drain when ready to use.
- Cover salmon fillet with lavender, salt, and sugar. Spread everything evenly, cover with plastic wrap tightly and leave for two hours at room temperature.
- Put the weight and transfer to the fridge for 48 hours. When ready scrape all the remaining salt and sugar and pat dry with paper towel. Cut at an angle.
- Wash salad leaves, dry them with salad spinner or paper towel. Drizzle with a few drops of lemon juice and olive oil, save for later. Grill a piece of bread on a grill pan on a medium until golden.
- Arrange sliced fresh avocado on top, add lavender cured salmon and top with salad leaves. Bon Appétit!
