Pretty and elegant dish - that will wow your guests!

Makes 4-6 servings

Ingredients

For the salmon tartare

  • 300 grams organic smoked salmon
  • juice of 1/2 lemon
  • sea salt and pepper

For the avodaco salad

  • 2 ripe avocados
  • juice of 1 lemon
  • 1 tablespoon of extra virgin olive oil

For the dressing

  • 3 tablespoons of sunflower oil
  • 2 tablespoons of whitewine vinegar
  • 1 teaspoon of honey mustard
  • sea salt and pepper to taste

For the decoration

  • 400 grams wild herb salad leaves and edible fresh flowers (if available)
  • 10-12 chives

Method

  1. For the salmon tartare: cut smoked salmon into very fine cubes and place in a bowl. Add the lemon juice and sea salt and pepper to taste. Mix well, cover with clingfilm and place in the fridge.
  2. Peel and take the stone off the avocados and cut into 0,5 cm small cubes. Place them into a bowl, add lemon juice, olive oil, sea salt and pepper to taste. Mix well and put into the fridge.
  3. For the dressing. Mix all the ingredients in a bowl to a creamy salad dressing and leave to the side.
  4. Wash the salad leaves and flowers as well as the chives.
  5. Arrange the dish on large white plates by using all the prepared parts (see picture).
  6. Enjoy with some warm bread and butter.