Ingredients:
1 1/4 kg kipfler potatoes
1 tablespoon olive oil
500 g fresh asparagus, trimmed
400 g smoked salmon, sliced
100 g mesclun or 100 g any other mixed salad greens
25 g red caviar
1 avocados
1/2 cup sour cream
1 tablespoon fresh dill
2 tablespoons lime juice
Directions:
Boil, steam or microwave potatoes until just tender; drain.
Preheat oven to very hot.
Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally.
Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
Cut salmon into strips.
AVOCADO PUREE.
Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.