Summary

Ingredients

• 1 avocado (s), ripe
• 1 small lemon (s)
• 1 clove garlic
• 2 sheets gelatin, white
• 80 g yourt
• Salt and pepper, nutmeg
• 8 slices salmon, smoked
• 150 g lamb`s lettuce
• 1 shallot (s)
• 3 tablespoon vinegar (white wine vinegar)
• 4 tablespoon oil (sunflower oil)

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Instructions

1. Peel the avocado, remove the stone, take out the pulp, drizzle with lemon juice. Peel off the garlic clove, dice finely. Soak gelatine for 5 minutes.
2. Puree the avocado with the yoghurt, season with salt, pepper, nutmeg, lemon juice and garlic. Squeeze out the gelatine, dissolve over a mild heat and mix with a little avocado cream, stir and then slowly add to the rest of the cream. Leave to set in the refrigerator for about 20 minutes.
3. Spread out the salmon slices, spread some of the cream on each, roll up and let set in the refrigerator for about 1 hour.
4. Wash the lamb`s lettuce thoroughly, drain well and mix with a vinaigrette made from a very finely chopped shallot, vinegar, salt, pepper and oil.
5. Halve the salmon rolls diagonally and serve with the lamb`s lettuce.
6. In addition: fresh baguette and a glass of Beaujolais.