Ingredients:
- 2 ripe avocados
- juice and zest 0.5 lemon
- 100 grams of heavy yogurt
- 2 sprigs of basil
- 1 tbsp olive oil
- salt
- pepper
- 100 gr. salmon fillet (fresh)
- 2 teaspoons of soy sauce
- Half lime juice
- A few twigs of cilantro
- 1 tablespoon of olive oil
- 20 grams of sturgeon caviar
Finely chop the basil leaves. Avocado pulp, lemon juice, chopped basil, butter, yogurt and half the zest mix in a blender until it's creamy. Add salt and pepper to taste and put this cream in the refrigerator for 2 hours. Finely chop the salmon, mix with soy sauce, finely chopped cilantro, lime juice and a tablespoon of olive oil. Put salmon in empty halves of avocado. Fill in 1/3.
Using a pastry bag, put cream on salmon. Smooth the cream with a spatula. Using a teaspoon, make an indentation in the shape of the avocado seed. Put sturgeon caviar in the recess.
