Ingredients
Beetroot salad
beetroot, cooked
herb vinegar
hazelnut oil, roasted
orange zest, fresh
Avocado salad
lemon juice, fresh
avocado
sour half cream (15%)
table salt
pepper, black, ground
Additional ingredients
hazelnuts, roasted, chopped
salmon, smoked
dill, fresh
lemon zest
Production
Beetroot salad
Cut the cooked beetroot into evenly sized cubes. Mix with herb vinegar, hazelnut oil, orange zest and season well. Ideally, let the salad sit for a few hours so the flavors can fully develop.
Avocado salad
Cut the avocado into small cubes and immediately mix with lemon juice. Add the sour half cream, gently fold in and season with salt and pepper.
Preparation (per glass)
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Place 30 g of beetroot salad into a glass.
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Sprinkle with 2 g chopped hazelnuts.
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Pipe 60 g of avocado salad on top using a piping bag.
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Top with 15 g of smoked salmon.
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Garnish with dill and lemon zest.
Notes
Season both salads generously. The beetroot salad in particular requires sufficient acidity (enough vinegar). For optimal flavor, allow the beetroot salad to marinate for several hours.
Evaluation