Ingredients
-
Salmon
-
400 grams salmon fillet
-
4 tablespoons cold pressed olive oil
-
1 teaspoon Piment d´Espelette
-
fleur de selsea salt
-
Lemon Zest
-
Avocado Purée
-
2 avocadoesripes
-
3 tablespoons yoghurt
-
Lemon Juice
-
Salt
-
Pepper
-
Wasabi-Cucumber Salad
-
4 small cucumber
-
1 teaspoon wasabi paste
-
2 tablespoons balsamic vinegar
-
1 tablespoon Brown Sugar
-
4 tablespoons crème fraiche
-
Salt
-
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.
