Salted Salmon with Avocado and Sunflower Oil

Salted Salmon and Avocado Salad

A light, elegant, and incredibly delicious salad! Diced salted salmon and fresh avocado mixed together and dressed with fragrant sunflower oil - perfect for breakfast, lunch, or as an appetizer.

Ingredients:

• 200-250g salted salmon (lox or gravlax)
• 2 ripe avocados
• 3-4 tablespoons CRAFT OIL Fragrant Sunflower Oil
• 1 lemon (juice and zest)
• Fresh dill or parsley, chopped
• Black pepper to taste
• Optional: capers, red onion, or cherry tomatoes

Instructions:

1. Cut the salted salmon into small cubes (about 1-1.5 cm).
2. Cut the avocados in half, remove the pit, and peel.
3. Cut the avocados into cubes the same size as the salmon.
4. Place the salmon and avocado cubes in a mixing bowl.
5. Drizzle with fragrant sunflower oil.
6. Squeeze fresh lemon juice over the mixture.
7. Add a pinch of lemon zest for extra flavor.
8. Gently mix everything together to combine.
9. Add chopped fresh dill or parsley.
10. Season with black pepper to taste.
11. Optional: add capers, finely diced red onion, or halved cherry tomatoes.
12. Gently toss again and serve immediately.

Tips:

The fragrant sunflower oil adds a wonderful nutty flavor that complements both the rich salmon and creamy avocado perfectly! Mix gently to avoid mashing the avocado. Choose ripe but firm avocados for the best texture. This salad is best served fresh, as avocado can oxidize quickly - lemon juice helps prevent browning.

Variations: Serve on toasted bread for an open-faced sandwich, add cream cheese for extra richness, or serve over mixed greens for a larger salad. You can also add cucumber cubes for extra freshness and crunch.

Serving suggestions: Perfect for brunch, as an elegant appetizer, or as a light lunch. Pairs beautifully with crispy toast, crackers, or bagels. Great with a glass of white wine or champagne for special occasions!