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
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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