Preparation:
Put the onion, estragon, sherry and water in a pot and reduce until 1/2 cup is left.
Mix in a mixer with olive and almond oil. Put in a dish and stir in the avocado with a wooden spoon.
Finely chop the salmon, as with beef tartar. The tartar is placed in the middle of a dish with a surround of smoked salmon.
The avocado vinaigrette and the caviar are placed on the dish on either side of the tartar.
Serve with rye bread. |
