Summary

Ingredients

• 625 g Stremel salmon, half with pepper, the other without
• 6 m avocado (s)
• 3 m Mango (s), Kent variety, pre-ripened
• 1 bunch coriander greens
• 3 lime (s), juice it
• Sea salt and pepper
• 500 g lamb`s lettuce
• 3 tablespoon olive oil
• 2 tablespoon white wine vinegar
• 50 ml mango puree
• some sesame

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Instructions

1. Cut the avocado into small cubes and layer in a dessert ring as the bottom layer. Also cut the stremel salmon into cubes, season with plenty of salt and pepper and pour the lime juice over them. Finely chop the coriander and add to the salmon. Now fill the salmon on top of the avocado layer. Remove the peel from the mangoes, also cut into small cubes and fill the salmon layer.
2. Let the tart in the ring sit on the plate a little bit. Arrange the lamb`s lettuce on one side around the tartlet.
3. Mix the mango puree with the vinegar, oil, salt and pepper and add a few grains of sesame seeds. Spread a teaspoon at a time over the lamb`s lettuce. Remove the dessert ring from the tart and serve.
4. Sonja prepared this recipe as a starter on Wednesday, November 4th, 2020 in the program “The Perfect Dinner” - Day 3 from Trier.