Maggie Beer

Avocado and Verjuice Jelly with Gravlax Ocean Trout

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Step 1: For the gravlax, mix together salt, sugar and dill, and coat the ocean trout. Wrap in clingfilm and refrigerate for 2 days.

Step 2: Bring Verjuice and sugar to the boil in a small saucepan and take off heat immediately. Add the chervil and set aside to infuse.

Step 3: In a separate bowl, soak 2.5 x 2g gelatine sheets in cold water for approximately 5 minutes and then squeeze moisture out.

Step 4: Add soft gelatine to warm Verjuice and stir (off the heat) for the gelatine to melt. It is essential that the Verjuice be allowed to cool completely at this stage.

Step 5: Peel avocado and dice into 2cm square chunks and place into a bowl. Drizzle with Verjuice, or lemon juice, to stop oxidation and add a pinch of salt. Divide avocado between 6 x 120mL ramekins/panna cotta moulds.

Step 6: Pour the cooled Verjuice gelatine mixture into the moulds. Seal the surface with clingfilm and refrigerate for 2 hours.

Step 7: Once the jellies are set, dip in to a bath of hot water for 20 seconds to invert onto a serving plate.

Step 8: Serve with gravlax ocean trout and a sprig of fresh chervil and dress with Extra Virgin Olive Oil. Season the avocado jelly only.


Gravlax Ocean Trout

  1. 600g 1 side fresh ocean trout skinless and boned
  2. 1 cup sea salt
  3. 1 cup caster sugar
  4. 1 cup dill chopped

Avocado and Verjuice Jelly

  1. 375ml 1 1/2 cup Verjuice
  2. 2 tspns sugar
  3. 1/4 bunch chervil
  4. 300g 1 1/2 avocados
  5. 5g 2.5 leaves gold strength gelatine
  6. 1/2 tspn sea salt

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