{"id":18317,"date":"2022-05-07T21:47:41","date_gmt":"2022-05-08T01:47:41","guid":{"rendered":"https:\/\/epuree.ca\/?p=18317"},"modified":"2024-05-16T09:05:25","modified_gmt":"2024-05-16T13:05:25","slug":"tartine-a-lavocat-gravlax-de-saumon-mauve-a-la-betterave-avec-oeuf-poche","status":"publish","type":"post","link":"https:\/\/epuree.ca\/en\/tartine-a-lavocat-gravlax-de-saumon-mauve-a-la-betterave-avec-oeuf-poche\/","title":{"rendered":"Avocado tartine, mauve salmon gravlax with beet and poached egg"},"content":{"rendered":"
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Gravlax<\/strong><\/p>

  • Approx. 500 g salmon with skin<\/span><\/li>
  • 1 bag beet puree\u00a0<\/span>\u00c9pur\u00e9e<\/span><\/i><\/li>
  • 1\/2 cup (125 ml) vodka<\/span><\/li>
  • 1\/2 cup (125 ml) coarse salt<\/span><\/li>
  • 1\/2 cup (125 ml) light brown sugar<\/span><\/li>
  • \u00bd cup fresh herbs, coarsely chopped (dill or coriander or mint)<\/span><\/li>
  • 1\/2 cup (125 ml) vodka<\/span><\/li>
  • Zest of 1 lemon\u00a0<\/span><\/li><\/ul>

    Spread<\/strong><\/p>

    • \u00bd red onion, sliced, or French shallot<\/span><\/li>
    • \u00bd cup Greek yogurt<\/span><\/li>
    • 4 large slices country-style bread, 1 cm (1\/2\") thick<\/span><\/li>
    • 4 poached eggs<\/span><\/li>
    • 1 tsp. white vinegar<\/span><\/li>
    • 2 avocat<\/span><\/li>
    • \u00bd tasse aneth et ciboulette cisel\u00e9<\/span><\/li>
    • \u00bd cup of feta cheese<\/span><\/li>
    • Salt and pepper<\/span><\/li><\/ul>

      \u00a0<\/p>

      Suggestion\u00a0:\u00a0<\/strong><\/p>

      • Add Cajun spice to your chicken<\/span><\/li><\/ul>

        \u00a0<\/p>

        Preparation\u00a0<\/strong><\/p>

        1. Combine salt, brown sugar, citrus zest and fresh herbs in a bowl and add 150 ml beet pur\u00e9e. Pat the salmon dry and coat with the mixture on the flesh side, covering well.\u00a0\u00a0<\/span><\/li>
        2. Drizzle with vodka, cover tightly and marinate for 8 hours in the refrigerator.<\/span><\/li>
        3. Rinse the salmon over cold water and slice thinly.\u00a0<\/span><\/li>
        4. Mix the Greek yogurt with the remaining beet pur\u00e9e.\u00a0<\/span><\/li>
        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.<\/span><\/li>
        6. Meanwhile, toast and pit the bread, peel the avocado, chop finely and season.<\/span><\/li>
        7. Cut salmon slices finely.\u00a0<\/span><\/li>
        8. Spread the yogurt and beet pur\u00e9e mixture on the farmhouse bread, add the avocado slices, salmon, red onions, poached egg, feta cheese and garnish with fresh herbs.\u00a0<\/span><\/li>
        9. Enjoy your meal!<\/span><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

          Gravlax 500 gr de saumon environ avec peau 1 sachet de pur\u00e9e de betteraves\u00a0\u00c9pur\u00e9e 1\/2 tasse (125 ml) de vodka 1\/2 tasse (125 ml) de gros sel 1\/2 tasse (125 ml) de cassonade blonde \u00bd tasse herbes fra\u00eeches, grossi\u00e8rement hach\u00e9es (aneth ou coriandre ou menthe) 1\/2 tasse (125 ml) de vodka Zeste de 1 citron\u00a0 […]<\/p>\n","protected":false},"author":1,"featured_media":18318,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[10,5,25],"tags":[],"class_list":["post-18317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-betteraves","category-recettes","category-toutes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/18317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/comments?post=18317"}],"version-history":[{"count":0,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/18317\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media\/18318"}],"wp:attachment":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media?parent=18317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/categories?post=18317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/tags?post=18317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}