Explore the delicate flavors of fresh smoked salmon paired with creamy avocado, all brought to life with a vibrant passion fruit emulsion. This stunning dish, created by Chef Ajay Chopra, EU’s More than Food Campaign Ambassador, is garnished with coriander microgreens, edible flowers, and cubes of kiwi and mango, making it a visual and culinary masterpiece.
Total Cook Time: 35 minutes
Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 1
Difficulty: Easy
Ingredients:
- 120 gm smoked salmon
- 80 gm avocado
- 15 gm cherry tomatoes (red and yellow) from the Netherlands
- 5 gm kiwi from Greece
- 40 gm passion fruit
- 90 gm black pepper
- 60 gm cold-pressed olive oil from Spain
- 10 gm edible flowers
- 10 gm microgreens
- 8 gm sesame seeds
- 10 gm garlic, chopped
- 2 ml sesame oil
- 1 gm coriander
- 10 gm honey
- 30 gm lemon juice
- Salt to taste
Method:
- Prepare three medium-sized bowls: one for the salmon, one for the avocados, and one for mixing both.
- In a small bowl, make the marinade with olive oil, lemon juice, and zest. Add crushed garlic and minced chili pepper, then season with salt and pepper. Pour two-thirds of the marinade over the diced salmon and add sesame seeds. Refrigerate for at least 30 minutes.
- Divide the remaining marinade into two portions. Pour one portion over the avocado and the other over the diced fruits. Drain them in a sieve to remove excess juice.
- Using a stainless-steel round form, layer the avocado mousse, followed by the avocado, and finally the salmon. Garnish with coriander microgreens, edible flowers, passion fruit, and kiwi mango cubes. Serve immediately.
