John Myers
Contents
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Ingredients
The vegetable sauce
- 1 whole haas Fresh avocado
- 1 little toe Fresh garlic 2
- 2 Tablespoon Lemon juice
- Salt, pepper
- 1 half can Coconut milk (was left)
- 4 leaves Chinese cabbage fresh
- 1 half Red pepper
- 1 quarter Zucchini fresh
- 1 Tablespoon Cold pressed olive oil
- 1 Tablespoon From the masala spice
- 1 small teaspoon. Vegetable paste
- Pepper
- 1 Splash Lemon juice
- 3 very thin slices From the apple with peel
Instructions
Smoked salmon and avocado
- Cut the avocado in half, remove the core and sprinkle with lemon juice. Dice the garlic clove very small, maybe mash it with a knife. Mash the avocado meat with a fork, season with salt, pepper and garlic. And possibly lemon juice after seasoning.
The smoked salmon
- I cut the smoked salmon into small cubes, you can season it with a good pepper if you want. Put a serving ring in the middle of the plate and now I layer, once salmon, then the avocado cream so I add layer by layer. I left a few slices of the avocado as decoration.
The vegetable sauce
- I let the vegetables cut into strips lightly in a pan with olive oil. Douse it with the coconut milk, add the spice and let it boil down a little. Season with lemon juice and the vegetable pasta (you can find it in my KB)
- So now I pull off the serving ring and serve the sauce on the outside. I slice the apple slices very thinly, leaving the peel on them to add color. Put the small slices of the avocado on top, done. I liked it. Finally put a little thread of olive oil over everything. Bon Appetit
- Vegetable paste Vegetable paste No. 2 With slightly different ingredients
