Avocado and Verjuice Jelly with Gravlax Ocean Trout Recipe

Name: Avocado and Verjuice Jelly with Gravlax Ocean Trout Recipe
Yield: 6
Ingredients: [HEADING]Gravlax Ocean Trout[/HEADING]; 600g skinless and boneless ocean trout; 1 cup sea salt; 1 cup (220g) caster sugar; 1 cup dill, roughly chopped; [HEADING]Avocado and Verjuice Jelly[/HEADING]; 375ml Maggie Ber Verjuice; 2 tspns white sugar; 1/4bunch chervil; 300g avocados (2 medium); 2 1/2 x 2g gold strength gelatine sheets; 1/2 tspn sea salt; 1 tspn Maggie Beer Extra Virgin Olive Oil

Explore the flavours of ocean trout matched with a unique, epicurean avocado and Verjuice jelly. Lovers of fishy flavours will enjoy this dish.

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