Gravlax, lightly fermented salmon, Lachs, part 2

Lightly fermented Salmon,  Gravlax, Lachs (Part 2)

INGREDIENTS (per person):

• Two boiled eggs, or two egg yolks (raw)
• 1/2 Avocado, sliced
• lemon and fresh herbs for garnish
• Salmon from part 1, has been fermenting in the fridge for 2-4 days

PREPARATION:

• Start a the meaty edge and cut salmon slightly at an angle into thin strips (not using the skin), remove the soggy dill
• Cut the whole fillet or as much as is going to be eaten this way (any leftovers have to go back into the fridge inside the wrapper)
• Arrange the strips on a plate
• Slice 1/2 avocado and add it to the plate
• Add two boiled, peeled and sliced eggs, or two egg yolks
• Garnish with fresh dill and lemon slices (lemon may be sprinkled on the salmon, and the garnish can be eaten)