Avocado, salmon tartare and caviar tower
Ingredients for 8 people
- 600g fresh skinless and boneless salmon
- 200g smoked salmon
- 4 ripe avocados
- 60g small pickles
- 60g capers
- 2 spring onions
- 2 lemons
- 8 tbsp of extra virgin olive oil
- 2 tsp of Worcestershire sauce
- 1 tsp Tabasco
- 2 tsp French mustard
- 2 tbsp of chopped chives
- 4 potatoes (peeled)
- Oil (for frying)
- Salt and pepper
- 100g Thesauri Baerii caviar
- Crème fraiche (optional)|
Cut the fresh salmon and avocado into small cubes, keeping them in separate bowls. Mix the finely chopped smoked salmon, pickles, spring onions, and chives into the salmon mixture. Mix and store in the fridge.
Prepare the dressing by mixing the oil, two tbsp of lemon juice, mustard, Worcestershire sauce, tabasco, salt and black pepper. Mix half into the salmon mixture and half into the avocado.
Cut potatoes into very thin stripes, then place in a large bowl and cover with water.
Heat the oil in a heavy-bottomed pot over medium-high heat. Fry potatoes in small batches until they are crisp and golden. Drain them on paper towel and sprinkle with salt.
To serve, use a ring mould, layering the avocado into the bottom and topping with the salmon mixture. Remove from mould onto a plate and dress with caviar and a dollop of crème fraiche. Garnish with the fried potatoes.