Avocado bruschetta with salmon rose

Ingredients (serves 4)

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    1 Pain Paillasse white from Bachmann
    juice from cooked beetroot salad
    150 g salmon filet, smoked
    1 tbsp. olive oil
    1 tbsp. white balsamic vinegar
    a little ginger
    1 tsp. sweet mustard
    1 small red onion, finely chopped
    little pepper, salt
    2 avocados, not too soft
    1 lemon, juice (1/2 tbsp.) and zest
    parsely as garnish

    Preparing avocado bruschettas with salmon roses

    Pour a little bit of beetroot juice onto a flat plate, place the salmon filet on top, cover it with cling film and leave it to absorb the juice over night in the fridge. Mix a dressing using olive oil, balsamic vinegar, ginger, mustard, lemon juice and onion, season with salt and pepper. Peel the avocados, slice one half and dice the second half. Carefully mix the diced avocado with the dressing. Remove the salmon from the beetroot juice, blot with a kitchen towel. With a sharpe knife, cut it into thin slices, form them into roses. Cut the Pain Paillasse into ca. 1.5 cm thick slices and slightly toast them in the oven. Arrange as shown in the picture, garnish with some lemon zest and parsley and serve.