John Myers
Contents
show
Ingredients
salmon tartare
- 150 g Salmon fresh
- 2 tsp Freshly squeezed lemon juice
- 2 tsp Blood orange juice
- 1 tsp Lemon oil
- Salt
- Colorful pepper
Orange creme
- 3 tbsp Greek yogurt 10% fat
- 3 tsp Blood orange juice
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Tonka beans
- 1 pinch Colorful pepper
- 1 half a teaspoon Lemon oil
- 1 pinch Bio lemon zest
Marinated avocados
- 1 Fresh avocado
- 1 half Lemon
- 1 tbsp Blood orange juice
- 1 tbsp Salt
- 1 tbsp Colorful pepper
- 1 half a teaspoon Lemon oil
- 1 pinch Sugar
Instructions
preparation
- Rub the peel off the organic lemon - then squeeze the lemon - squeeze blood orange
salmon tartare
- Free the VERY FRESH salmon fillet from the skin and the remaining bones - then cut into small cubes - put all the ingredients for the salmon tartare in a bowl and mix well - in the refrigerator for at least 2 hours. marinate
Orange creme
- Mix all of the above ingredients for the orange cream well together in a bowl
marinated avocado cubes
- Halve the avocado and remove the core - remove the avocado from the skin and cut into small cubes - put in a bowl and immediately pour lemon juice over it - add all the other ingredients listed above and mix well - let marinate in the refrigerator
to dish out
- After the marinating time, put the marinated salmon fillet cubes at the bottom, then fill the orange cream and finally the marinated avocado cubes - on top of that there are leaves of lettuce - I served pumpernickel crackers with it
Nutrition
Serving: 100gCalories: 156kcalCarbohydrates: 7gProtein: 9.3gFat: 9.9g
