Summary

Ingredients

• 2 avocado (s), ripe
• 2 cloves garlic)
• 4 teaspoons balsamic vinegar
• salt and pepper
• 4 tablespoon crème légère or crème fraîche
• 200 g salmon, smoked
• 4 small spring onions
• 1 lime (s), which the juice
• 1 tablespoon oil, (lemon-ginger oil, alternatively garlic oil or normal olive oil)
• 1 tablespoon capers, finely chopped
• 2 teaspoons honey
• Chilli from the mill

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Instructions

1. Halve the avocados, remove the core, spoon out the meat and puree with the garlic, balsamic vinegar and crème légère, season with salt and pepper.
2. Dice the salmon and spring onions very small, season with salt (a little!) And pepper, mix with the juice of the lime, the spiced oil, the capers and some of the liquid and honey and season with chilli.
3. Layer the avocado cream and salmon tartare alternately in a glass (the moose glasses from Ikea are again ideal here). But if it can also be served as a spoonful, half the recipe is enough.
4. The avocado cream can be prepared a few hours in advance, then put the core in and cover the cream with cling film (directly on the cream).