A very light and delicate snack with a tropical avocado. Such an appetizer can be served as a simple salad or presented to guests in small vases as an independent dish.
Pick your recipe
You will need
- - 3 pcs. avocado;
- - 150 g sour cream;
- - 100 g of red fish;
- - 1 PC. lemon;
- - 10 g of sugar;
- - 2 g of salt;
- - 2 g of red ground pepper;
- - 250 g of salmon caviar (you can any other);
- - 12 pcs. quail eggs;
- - 50 g of fresh dill greens;
- - 1 PC. bulb;
- - 2 pcs. large beets.
Instruction manual
1
Take two fairly large beets, rinse them well in cold water, remove the leaves and the tip with the root. Place in a large pot and fill with cold water, put on the stove, as soon as the water boils, drain the water and pour the beets again with cold water. Repeat the procedure two to three times. Remove the finished beets and cool. Peel the cooled beets with a sharp knife from the peel and cut into small equal cubes. Lay out the first layer of diced beetroot cubes.
2
Rinse the avocado well, cut in half and remove the stone. Cut the peel with a sharp knife. Cut half the avocado pulp into small identical cubes and lay out a second layer of them. Boil quail eggs and cut them into quarters, make a layer. Cut the red fish fillet into slices and lay out another layer.
3
Make a salad dressing. To do this, in a small cup of a blender, beat the sour cream with sugar, add salt and pepper, a little lemon juice and chopped onion. Add the remaining avocado pulp and beat until smooth. Take the sauce pour into the gravy boat and refrigerate for a couple of hours. Vases with salad can also be removed in the refrigerator. Pour the resulting sauce over the salad before serving and add the caviar. You can decorate a little with dill.