🍽️ Paper-thin fish slices on creamy avocado base

Name: Paper-thin fish slices on creamy avocado base
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g fresh light salmon fillet (or other fillet from fish with firm meat, e.g. all rockfish); salt; 1 frisée lettuce; 100 g sour cream; 2 tbsp mayonnaise; 1 tsp medium-hot mustard; 0.5 avocado; 1 tbsp lemon juice; salt; pepper (from the mill)

343 kcal · 30 min · 4 servings

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Ingredients

400 g fresh light salmon fillet (or other fillet from fish with firm meat, e.g. all rockfish)
salt
1 frisée lettuce
100 g sour cream
2 tbsp mayonnaise
1 tsp medium-hot mustard
0.5 avocado
1 tbsp lemon juice
salt
pepper (from the mill)

Instructions

1. Place the fish fillet in the freezer for a short time to firm it up. Use a sharp, thin knife to slice paper-thin pieces. Arrange the slices immediately on a plate and sprinkle with a little salt.
2. Cut the avocado in half and remove the pit. Use one half for another dish. Mash the flesh of the other half with a fork. Mix it with crème fraîche, mustard, lemon juice, salt, and pepper until you have a smooth cream.
3. Wash the frisée leaves and dry them thoroughly in a salad spinner. Spread the avocado cream on the plates with the fish and arrange the leaves on top.

Nutrition per serving

kcal: 343
Protein: 22 g · Fett/Fat: 27 g · Carbs: 3 g