No. 16
A bright avocado and spinach broth poured around sliced salmon, sour cream and caviar.
- Caviar
- 40 g
- Makes
- 4 servings
- Steps
- 5
- Energy
- 91 kcal
Ingredients
Tick each ingredient as you gather it.
Method
Prepare the stock: heat it in a saucepan and keep it warm over very low heat. Do not let it boil.
Make the avocado purée: halve the avocados, remove the stones and scoop out the flesh. Blend with the lemon juice and spinach until completely smooth.
Combine: add the green avocado purée and the reduced white wine to the warm stock, and stir until fully combined.
To serve Caviar 40 g
- Place a spoonful of sour cream or Greek yogurt in the centre of each plate. Arrange thinly sliced salmon on top and garnish with black caviar.
- Carefully pour the green broth around the salmon. Serve immediately.
The calories may vary slightly with the fat content of the sour cream or yogurt, the stock used and the exact weight of the avocado.
Nutrition Per 100 g
- Energy
- 91 kcal
- Protein
- 5.7 g
- Fat
- 6.8 g
- Carbohydrates
- 3.8 g
Next recipe · No. 17
