The Deck
Devonport
SALAD OF AVOCADO, SMOKED TASMANIAN SALMON, MIXED LEAVES, FETTA AND ROE
This salad is quick, easy to prepare and very tasty. It is fantastic with a glass of Sparkling and is a great Spring/Summer dish to either have on it’s own or as a starter before main course.
To Serve 4
240g Sliced Smoked Tasmanian Salmon
100g Mixed Mesclun Leaves
2 Whole Avocadoes
80g Marinated Fetta
4 teaspoons Salmon Roe
60mls Balsamic Dressing (45mls Extra Virgin Olive Oil mixed together with 15mls Balsamic Vinegar and a pinch of sea salt and cracked black pepper)
Wash the leaves and dress with the Balsamic dressing reserving a small amount of the dressing to garnish the plate.
Arrange the leaves on a flat plate.
Cut the avocado in half and remove the seed and shell. Place 1 half on each plate.
Lay 4 slices of smoked salmon over the top and garnish with fresh chervil.
Scatter with the fetta and roe and serve.
Chef: Troy Baggett
Posted by allan at 01:31 PM. Filed under: The Chefs • The Raw Ingredients • The Recipes • The Restaurants •
