A Norwegian salmon appetizer or entrée created by Carlo Cracco to bring the best out of the flavour combinations.
Mix black olives, crushed juniper berries, ground pepper and salt to a marinade and add the salmon. Leave to marinate for 2 days in the refrigerator. Remember to stir a couple of times.
Wash the salmon, remove the skin and cut into 1 cm thick slices.
Peel the avocados and mix all but a half to a smooth paste in a blender with olive oil, salt, pepper and a little water. Cut the half in slices and season with salt, chili powder and olive oil.
Arrange a little avocado purée on a serving dish and place the pieces of seasoned avocado on top. Mix the slices of salmon seasoned with oil with the black olives (to make the olive paste, toast them in the oven at 200° for around 20 minutes with extra virgin olive oil and then blend). Serve.
Once the salmon has been marinated it can be kept in the refrigerator for at least a week. Once ready, it can be cut horizontally (making very long strips), stuffed with avocado and then rolled up.