Avocado with gravlax


Avocado with gravlax
Diced avocado with morsels of gravlax salmon and cream cheese with herbs for a simple yet delicious starter.
67 K 4.5/5 (18 reviews)
Grade this recipe:
Keywords:
Last modified on: July 31th 2016
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:
  • 1 cream cheese 100 g cream cheese
  • 2 herbs of your choice 2 tablespoons herbs of your choice
  • 3 lemon juice 1 tablespoon lemon juice
  • 4 avocado 2 avocados
  • 5 gravlax 100 g gravlax
  • 6 salt salt
  • 7 pepper pepper
  • Total weight: 745 grams

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Avocado with gravlax : Stage 1
Mix 100 g cream cheese with 2 tablespoons herbs of your choice chopped finely, 1 tablespoon lemon juice, salt and pepper.

Set aside.

Stage 2 - 5 min.
Avocado with gravlax : Stage 2
Prepare 2 avocados and cut into small dice.

Stage 3 - 3 min.
Avocado with gravlax : Stage 3
Cut 100 g gravlax into small dice.

Stage 4 - 1 min.
Avocado with gravlax : Stage 4
Mix the cream cheese, avocado and salmon together.

Stage 5 - 4 min.
Avocado with gravlax : Stage 5
Divide out into small individual dishes and it's ready.

Refrigerate before serving.
Remarks
If you would like to pep up the flavour, add a few drops of Tabasco or a pinch of chilli to the cream cheese.
Keeping: Several hours in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %20 RDI=2 %4 RDI=1 %230 RDI=10 %980 RDI: 10 %
Per 100 g4 RDI=2 %2 RDI=0 %030 RDI=2 %130 RDI: 2 %
Per person7 RDI=3 %4 RDI=0 %1 RDI=0 %60 RDI=3 %250 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Fish
How much will it cost?
  • For 4 people : 9.50 €
  • Per person : 2.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Brioche galette
Brioche galette
This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
February 23th 2012104 K4.8 2 hours 3 min.
Nonettes
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.
June 2nd 2015105 K4.4 1 hour 50 min.
Eggs in tomato shells
Eggs in tomato shells
This is a novel way of cooking eggs: in tomato "shells" or egg-cups! For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
October 11th 201567 K3.9 1 hour 3 min.
Stuffed pumpkin gratin
Stuffed pumpkin gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, the pumpkins look really appetising. Just dig in with a spoon.
November 29th 201576 K4.3 1 hour 9 min.
Bonnevaux apple tart
Bonnevaux apple tart
This is without doubt the easiest apple tart you can make: a simple pastry case (a sweetened sort of shortcrust pastry without egg) and apples - that's all! It's the tart my grandmother Jeanne made when I was a boy (a long time ago, as you can probably gather) and my father's favourite dessert.In short, a genuine family recipe that is dear to my heart...
November 2nd 201655 K4 2 hours 7 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page