Avocado tartine, mauve salmon gravlax with beet and poached egg

Gravlax

• Approx. 500 g salmon with skin
• 1 bag beet puree Épurée
• 1/2 cup (125 ml) vodka
• 1/2 cup (125 ml) coarse salt
• 1/2 cup (125 ml) light brown sugar
• ½ cup fresh herbs, coarsely chopped (dill or coriander or mint)
• 1/2 cup (125 ml) vodka
• Zest of 1 lemon 

Spread

• ½ red onion, sliced, or French shallot
• ½ cup Greek yogurt
• 4 large slices country-style bread, 1 cm (1/2") thick
• 4 poached eggs
• 1 tsp. white vinegar
• 2 avocat
• ½ tasse aneth et ciboulette ciselé
• ½ cup of feta cheese
• Salt and pepper

Suggestion : 

• Add Cajun spice to your chicken

Preparation 

1. Combine salt, brown sugar, citrus zest and fresh herbs in a bowl and add 150 ml beet purée. Pat the salmon dry and coat with the mixture on the flesh side, covering well.  
2. Drizzle with vodka, cover tightly and marinate for 8 hours in the refrigerator.
3. Rinse the salmon over cold water and slice thinly. 
4. Mix the Greek yogurt with the remaining beet purée. 
5. Bring water to the boil in a medium saucepan. Once water reaches boiling point, reduce heat to simmer, then stir in vinegar. Pour the eggs into the water. Cook for 3 to 4 minutes for a liquid yolk, and 5 minutes for a more solid yolk.
6. Meanwhile, toast and pit the bread, peel the avocado, chop finely and season.
7. Cut salmon slices finely. 
8. Spread the yogurt and beet purée mixture on the farmhouse bread, add the avocado slices, salmon, red onions, poached egg, feta cheese and garnish with fresh herbs. 
9. Enjoy your meal!