—–salmon—–
5 oz Salmon
3 sl Smoked salmon
1 ts Icelandic lumpfish caviar
—–vinaigrette—–
1 Shallot onion
1/2 c Fresh estragon
1/2 c Sherry
1/3 c Water
1 lg Avocado; cubed
1/4 c Olive oil
3/4 c Almond oil
Salt and black ground pepper
Recipe by: Eva Hreinsdottir eva@RHI.HI.IS Put the onion, estragon,
sherry and water in a pot and reduce until 1/2 cup is left. Mix in a
mixer with olive and almond oil. Put in a dish and stir in the
avocado with a wooden spoon. Finely chop the salmon, as with beef
tartare. The tartare is placed in the middle of a dish with a
surround of smoked salmon. The avocado vinaigrette and the caviar are
placed on the dish on either side of the tartare. Serve with rye
(“rough” in the recipe) bread.
Yields
1 Servings