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Servings: 4
Preparation: 24 hours
Cooking: None

Salmon gravlax verrines marinated in coffee is the perfect appetizer to kick off a fun evening. Pair with a nice bottle of rosé, it’s delicious. Bon appétit!

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  • 1 Mix the sugar and hot coffee, and let cool.
  • 2 Place the pieces of salmon gravlax in the cooled coffee. Let rest in the refrigerator for 24 hours.
  • 3 The following day, remove the avocado flesh, place in a food processor, and puree very finely with the Greek yogurt.
  • 4 Drain the marinated salmon gravlax and pat dry. Cut into 0.5 cm slices.
  • 5 When serving, nicely place the slices of marinated gravlax, avocado purée, blood orange supremes, cherry tomato wedges, and sprouts in 4 small glasses. Serve immediately.
Ingredients Fermer


  • ½ cup Velvety & Fruity coffee (Colombian Medium), brewed 
  • ½ teaspoon sugar
  • 200 g salmon gravlax, not sliced
  • 1 avocado
  • ¼ cup plain Greek yogurt
  • Supremes (wedges without membrane) of one orange or blood orange
  • 8 cherry tomatoes, cut into wedges
  • Snow pea sprouts, or radish sprouts
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