Avocado mousse with salmon tartar

Ingredients for 4 servings:

• 2 avocados, ripe
• 2 garlic cloves
• 4 tsp balsamic vinegar bianco
• salt and pepper
• 4 tbsp crème légère or crème fraîche
• 200 g smoked salmon
• 4 small spring onions
• 1 lime(s), juice
• 1 tbsp oil (lemon-ginger oil, alternatively garlic oil or regular olive oil)
• 1 tbsp capers, finely chopped
• 2 tsp honey
• Chili from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

elegant starter

Halve the avocados, remove the pits, scoop out the flesh, and blend with the garlic, balsamic vinegar, and crème légère. Season with salt and pepper. Finely dice the salmon and spring onions, season with salt (a little!) and pepper, mix with the lime juice, the seasoned oil, the capers, some of their liquid, and the honey, and season with chili. Layer the avocado cream and salmon tartare alternately in a glass (Ikea’s moose-shaped glass jars are perfect for this). It can also be served as spoon food; in this case, half the recipe is sufficient. The avocado cream can be made a few hours in advance; then add the pit and cover the cream with cling film (directly on top of the cream).