Smoked Salmon and Caviar Salad
This is such a classy meal, it looks fantastic and the flavours are wonderful. We've had it as a brunch for two. I've increased the quantities and had it as meal for 4-6, or it can be served as a starter.
Ingredients
4 serv.Step-by-step instructions
- 1
Boil, steam or microwave potatoes until just tender; drain.
- 2
Preheat oven to very hot.
- 3
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.
- 4
Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
- 5
Cut salmon into strips.
- 6
AVOCADO PUREE.
- 7
Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
- 8
Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.
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