Our frozen Açai pulp is only good for in an açai bowl or smoothie? I don’t think so! Try this super healthy and delicious variation on the famous salmon gravadlax and prepare yourself to be amazed!
Small “nerdy” fact; The combination of the essential fatty acids in the salmon and in the açai provides a strengthening effect and an even better absorption by the body. We have a double winner!
What do you need?
- 2 packs Holy Berry – Açai & Guarana, defrosted
- 400 grams salmon, boneless and skinless
- 8 sprigs of fresh dill
- 3 tbsp coarse sea salt
- Black pepper, to taste
How do you make it?
Mix the packets of melted açai with the dill, salt, and pepper until everything is well mixed. Pat the salmon fillet dry and place on a large piece of cling film, skin side down. Cover the salmon with the açai mixture and wrap the foil around it. Press well. Leave to marinate in the fridge for 48 hours. Remove the salmon from the fridge and rinse the remaining açai mixture under the tap. Dab the salmon well with a piece of paper towel and cut slices of salmon with a sharp (fillet) knife. Serve on toast with a salad of beet and fennel and a dressing of sour cream, pepper, salt, and fresh dill.
- You can replace the 2 packets Açai & Guarana with 200g Holy Berry – Açai berries
Thanks to A taste of Passion for this super original recipe!