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.
