Mi-cuit salmon with greek yogurt, cucumber and avocado

Instructions

1. Prepare the salmon: remove any fish bones and cut into 4 pieces. In a large bowl, dissolve 1/4 cup of salt in 2 1/2 cup of water, add salmon, cover and brine for 1 hour. Keep all the other ingredients cold in the fridge until needed.
2. Remove salmon from the brine, place in a ziplock bag and cook sous vide at 110Fº for an hour. After an hour, transfer the ziplock bag from the water bath into an ice bath, and put in the refrigerator for 6 hours.
3. If the dish is to serve the same day, after 6 hours, take salmon out the of the bag, and cut into bite-sized pieces.
4. In a medium bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, and minced chives, season with salt and pepper to taste. Then mix in 3/4 of the salmon and all the cucumber pieces.
5. Using a 3-inch diameter round cutter, egg ring or things alike to help plating. Spread the slices from one avocado halve into the bottom of a ring, then add the salmon and cucumber mixture, push down to compress everything, then add a layer of salmon without sauce. Remove the ring and serve.
6. If you want to make this ahead, just keep the sous vide cooked salmon in its bag in the refrigerator for up to a week. Half an hour before serving, start to prepare the steps 3 to 5.