SMOKED SALMON GRAVLAX
For the vinaigrette
1 small shallot
3/4 cup olive oil
1/4 cup white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1/4 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper (to taste)
For the dish
Atlantic smoked salmon
1 Avocado in half
As needed, Fresh dill
As needed, Radish
In a medium bowl combine the 6 first ingredients; season vinaigrette to taste with salt and pepper. shake to blend.
Make a circle bed of thin sliced radish, place one half of your avocado upwards right in the middle of the plate and radishes and delicately bring some of your smoked salmon slices on top of the avocado. top with vinaigrette and garnish with fresh dill.
Remember vinaigrette can be made 1 week ahead. place it in a jar cover and chill in the refrigerator, make sure to shake before you use. And can be used for other dishes like your week salads.