Avocado salmon starter

Ingredients

Directions

1. 1

   Soak the gelatine in cold water, squeeze it out and dissolve it in a small pot. Stir in 2 tbsp. yoghurt, then stir into the remaining yoghurt. Also stir in wasabi. Season yoghurt with salt.

2. 2

   Whip the cream until stiff and fold into the cream. Pour cream into 6 glasses and chill for at least 3 hours.

3. 3

   Wash the salmon and cut into very small cubes. Wash lime hot, grate dry and thinly grate the peel. Halve the lime and squeeze the juice.

4. 4

   Cut the avocado in half, remove the core and the flesh from the skin. Cut the avocado into small cubes as well. Mix avocado, salmon, lime peel and juice. Add oil and season to taste with salt and pepper.

5. 5

   Spread the salmon-avocado mixture over the wasabi cream. Garnish with wasabi nuts and serve immediately.