Ingredients
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Salmon
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400 grams salmon fillet
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4 tablespoons cold pressed olive oil
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1 teaspoon Piment d´Espelette
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fleur de selsea salt
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Lemon Zest
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Avocado Purée
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2 avocadoesripes
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3 tablespoons yoghurt
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Lemon Juice
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Salt
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Pepper
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Wasabi-Cucumber Salad
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4 small cucumber
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1 teaspoon wasabi paste
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2 tablespoons balsamic vinegar
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1 tablespoon Brown Sugar
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4 tablespoons crème fraiche
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Salt
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Pepper
Directions
- Cut the salmon in thin slices and mix the integredients for the marinade.
- Put the salmon into the marinade and leave it for at least one hour.
- Peel the avocados and cut it into small pieces.
- Add the remaining integredients and mix it to a purée.
- Now arrange some dabs on the plate.
- Cut the cucumber without peeling it in small slices, add some salt.
- Let it chill for one hour.
- Then add the remaining integredients to mix the salad.
- Use the crème frâiche for decoration.
Note:
- Piment d’Espelette can be found in powdered or paste form at specialty food stores.
- If necessary, hot paprika can be used as a substitute for piment d’Espelette.