Avocado and Verjuice Jelly with Gravlax Ocean Trout Recipe

Name: Avocado and Verjuice Jelly with Gravlax Ocean Trout Recipe
Prep time: 20 min
Cook time: 5 min
Yield: 6
Ingredients: Gravlax Ocean Trout; 600g skinless and boneless ocean trout; 1 cup sea salt; 1 cup (220g) caster sugar; 1 cup dill, roughly chopped; Avocado and Verjuice Jelly; 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