Guest Chef recipes

Gravlax emotions

Category: Main dish

Preparation time: 2 hours & Execution time: 10 minutes

Ingredients for portions: 3

For the Gravlax salmon

  1. 500 gr. Salmon
  2. 200 gr. Salt
  3. 200 gr. Sugar
  4. 200 ml. Vodka


  1. Add all the ingredients together in the vacuum.
  2. Let them in the fridge for 2 hours.

For the green apple ice cream

  1. 500 gr. Green apples
  2. 100 gr. Sugar
  3. 8 egg yolks
  4. 40 gr. Basil pesto
  5. 500 ml. Whipping dairy cream 35%
  6. 200 gr. Butter 82%
  7. 50 ml. Apricot vinegar


  1. Boil the green apples along with the sugar and the apricot vinegar. Then, mash them up.
  2. Boil the egg yolks in a bain-marie along with the butter and pasteurize them until they reach to 80 Celsius degrees
  3. Once they reach the 80 Celsius degrees, homogenize all the ingredients and add them in a pacojet.
  4. Put them in the freezer

For the lime caviar

  1. 450 ml Lime juice
  2. 100 gr. Sugar
  3. 2.5 gr. Alginate
  4. 500 ml. Water
  5. 2.5 gr. Calcic


  1. Boil the juice along with the sugar and add the alginate.
  2. Put them in a tub and use the vacuum.
  3. Let it in the fridge for 1 day.
  4. In other tub, create a mixture with water and calcic.
  5. Homogenize the two mixtures and spherificate. 

For olive oil soil

  1. 500 ml. Tapioca Maltodextrin
  2. 50 ml. Olive oil


  1. Add all the ingredients in the food processor until they become homogenous.
  2. Store them in a dry place.

For the thyme foam

  1. 500 ml. Water
  2. 4 sticks of thyme
  3. 3 gr. Soy Lecithin Emul


  1. Create an infusion with water and thyme.
  2. Get it strained and add the Soy Lecithin. Boil them.
  3. Mix them and take the foam.

For the pickling melon

  1. 500 ml. Water
  2. 200 ml. Kalamansi vinegar
  3. 100 gr. Sugar
  4. 100 gr. Salt
  5. 1 small melon


  1. Boil in a small pot the Kalamansi vinegar, the water, the salt and the sugar.
  2. Boil them and add the melon. Let it there for 2 hours.

For the green mustard sauce

  1. 500 ml. Dairy cream
  2. 100 gr. Green mustard sauce
  3. 50 gr.Basil pesto


  1. Boil in a small pot all the ingredients together.

Dish decoration:

  1. Beetroot powder
  2. Crispy dough leaves with activated carbon


  1. Bread the top of the salmon with beetroot powder.
  2. Place the ingredients on the dish, as it is depicted in the photos.


We thank the Cafe- Wine bar Bistroteque Les Zazous for the hospitality.

Chef: Christos Daskalos