Trout roe and smoked fish salad


Chop the avocado flesh and put it into a bowl. Add the smoked fish and the roe. Add salt, olive oil and Sherry vinegar, mix and set aside. Wash the lettuce and escarole, drain well and set aside. Prepare a trout roe vinaigrette by whisking olive oil, sherry vinegar, balsamic vinegar, salt and trout roe. Place a cake ring on a serving plate, pour in the avocado mixture first, about 2cm high, spreading it and leaving a hole in the center. Fill the rest of the ring with mixed lettuce and escarole adding the trout roe vinaigrette on top, then remove cake ring.


Serves 6    



Ring +- 7 cm. diameter, knife.



Ingredients  Quantity  Comments
Avocado 2 units ripe
Smoked trout 10 gr.  
Smoked tuna 10 gr.  
Sherry vinegar 0.25 dl.  
Balsamic vinegar 0.11 dl.  
Virgin olive oil 1 dl.  
Salt 3 gr.  
Lettuce 1 unit  
Oak leaf lettuce 1 unit  
Scarole 1 unit  
Trout roe 50 gr.  


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