Caipirinha Pickled Salmon Wraps with Avocado Cream

For Caipirinha pickled salmon wraps with avocado cream, first remove any remaining bones from the salmon. Put half of the salt on a (deep) plate and place the salmon fillet with the skin side on top.

Chop the dill. Grind the pepper medium fine in a mortar, the coriander seeds as well. Squeeze the limes.

Now add the sugar, pepper, coriander seeds and the dill on the salmon one after the other. Finally, sprinkle with the remaining half of the salt and sprinkle with the cachaça and lime juice. Cover with plastic wrap, weigh down and let sit in the refrigerator for at least 24 hours, preferably 48.

For the avocado cream, cut the avocado in half and scoop out the flesh with a spoon. Add lemon juice and mash with a fork until creamy. Chop the chili and cilantro. Add both to the cream with the lemon peel and season with salt and sugar.

Preheat the grill to 200 °C direct heat and bake the wraps for about 2-3 minutes on each side on a warming rack. It is important that the wraps are not placed directly on the grill. Alternatively, the wraps can be baked on a pizza stone.

Remove the salmon from the refrigerator and rinse. Slice thinly with a sharp knife without the skin. Spread the avocado cream and salmon evenly on the wraps. Add some cilantro and roll into wraps.

Serve Caipirinha pickled salmon wraps with avocado cream.

Preparation Tip:

Well prepared the day before, the Caipirinha pickled salmon wraps with avocado cream would only need a short time on the grill.

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