Smoked salmon with avocado salad and beetroot cream
|8.00 slices||salmon — smoked or smoked salmon trout|
|2.00||avocado — stoned and peeled|
|1.00||apples — green, cored|
|3.00||tomatoes — deseeded and halved|
|5.00 ml||lemon juice|
|2.00||spring onions — sliced into strips|
|1.00||green pepper — deseeded and sliced|
|25.00 ml||beetroot — pickled|
|5.00 ml||fresh dill — chopped|
1. Cut the avocados, apple and tomatoes
into small cubes and place in a glass
bowl. Drizzle with the lemon juice.
Carefully mix in the spring onions and the
2. Blend the mayonnaise and the beetroot
in a food processor until smooth.
3. Just before serving, lay a slice of salmon
in the middle of each plate. Spoon a
small portion of salad into the centre of
each slice of salmon. Drizzle with the
beetroot dressing. Season with salt and
freshly ground black pepper and top with
dill. Serve immediately.
Serve this starter with a well-chilled Villiera Tradition Rosé
Brut. It’s crisp, slightly softer and more fruity than the white,
more classical Tradition Brut and a pleasing colour match,
although its white counterpart would also be suitable. A
sophisticated rosé, such as Sumaridge Dry, is another option.