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Gravlax with Campari Jelly and Aioli


Chef TONY KOCKE, EXECUTIVE CHEF BEVERLY HILLS HOTEL shares some delightful and delicious treats with us:

Gravlax with Campari jelly and aioli


500g       Norwegian salmon

100g       Salt

100g       Sugar

20g         Mustard seeds

1no        Orange slices

1no        Lemon slices

30g        Dill

50ml      Campari

10g        Gelatine

20ml      Orange juice

100g      Mayonnaise

20g        Garlic


The gravlax

1. Marinate the salmon in the salt and sugar mixed with the mustard seeds orange slices and lemon slices.

2. Drizzle with Campari and marinade in the fridge for 30hours.

3. After 30 hours wash the salmon then rub with oil and store in the fridge.

The Campari jelly

1. Take the Campari and orange juice heat  in a pot and add the gelatine, stir well  and let it set in small moulds in the


For the aioli

1. Just take the crusted garlic with salt and  pepper and mix into the mayonnaise.

2. Slice the salmon thinly and arrange on the plate with the flowers.

SONY DSCts_r2_c2_80

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