Smoked salmon and caviar salad

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Ingredients: 
  • 1.2kg kipfler potatoes
  • 1 tablespoon olive oil
  • 500g fresh asparagus, trimmed
  • 400g finely sliced smoked salmon
  • 100g mesclun
  • 25g red caviar
  • Avocado Puree
  • 1 small (200g) avocado
  • ¼ cup (60ml) sour cream
  • 1 tablespoon finely chopped fresh dill
  • 2 tablespoons lime juice
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Preparation: 

Preparation time 15 minutes, cooking time 30 minutes.

1. Boil, steam or microwave potatoes until just tender, drain.

2. Halve potatoes, place, cut side-up, on lightly oiled oven tray, drizzle with the oil. Bake, uncovered, in very hot oven about 15 minutes or until crisp and brown, turning occationaly.

3. Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossway.

4. Cut salmon slices into strips.

5. Divide avocado puree among serving plates, top with potato, mesclun, asparagus, salmon and caviar.

 

Avocado puree: Halve avocado, discard stone, chop flesh coarsely. Blend or process avocado with remaining ingredients until smooth.

 

Serves 4. per serve 24.2g fat, 2216kj

Tip: Kipflers are small, bumpy, finger-shaped potatoes with a nutty flavor, they are particularly well- suited for salads that contain oven- roasted potatoes.