John Myers
Contents
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Ingredients
- 200 g Smoked salmon
- 200 g Lamb's lettuce
- 1 Avocado
- 1 Lemon
- 1 Orange
- 2 Red Onions
- 1 Clove of garlic
- 1 bunch Cress
- 1 bunch Dill
- 1 bunch Chives
- 1 tbsp Medium hot mustard
- 1 tbsp Honey
- 2 tbsp Vinegar
- 1 tbsp Vegetable stock
- Salt pepper
Instructions
- Dice the smoked salmon and place in a bowl.
- Season with salt and pepper.
- Wash the chives and dill, pat dry and finely chop.
- Peel off the onions and the clove of garlic, dice and add to the fish with the chopped garlic and dill.
- Peel the avocado, remove the stone and puree together with the olive oil in a food processor.
- Then add the honey to the bowl with the salmon and mix well.
- Pluck some cress from the bed and stir in the tartare as well.
- For the vinaigrette, mix two tablespoons of vinegar, four tablespoons of olive oil, one tablespoon of mustard and a dash of vegetable stock.
- Halve the lemon and orange and squeeze the juice into the vinaigrette.
- If necessary, tear some orange zest and add it.
- Wash the lamb's lettuce, pat dry, arrange on a plate and drizzle the vinaigrette over it.
- Arrange the salmon tartar in a serving ring and serve.
Nutrition
Serving: 100gCalories: 52kcalCarbohydrates: 8.4gProtein: 1.5gFat: 1g
