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Categories:Viewed: 45 - Published at: 8 years ago
Ingredients
- 1 1/4 kg kipfler potatoes
- 1 tablespoon olive oil
- 500 g fresh asparagus, trimmed
- 400 g smoked salmon, sliced
- 100 g mesclun or 100 g any other mixed salad greens
- 25 g red caviar
- 1 avocado
- 1/2 cup sour cream
- 1 tablespoon fresh dill
- 2 tablespoons lime juice
Method
- Boil, steam or microwave potatoes until just tender; drain.
- Preheat oven to very hot.
- Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally.
- Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
- Cut salmon into strips.
- AVOCADO PUREE.
- Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
- Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.
