1 Ardo Avocado Half 5g Ardo Italian Herb Mix 50g Ardo Quinoa 100g fresh goat cheese 1 teaspoon of sour cream 4 large slices smoked salmon ½ green apple ½ lemon Dash of olive oil Creamy balsamic vinegar Borage cress Salt and pepper
Place a piece of cling film over a suitable mould. Lay a slice of smoked salmon on top so everything is nicely covered.
Cut the avocado in pieces, add the fresh goat cheese and mash it all with a fork.
Peel the apple and cut into brunoise. Stir the apple pieces into the avocado/cheese mixture, adding a bit of fresh lemon juice from time to time.
Add the Italian herb mix into the mixture and season with a pinch of salt and some fresh-ground pepper.
Then add the sour cream and stir until the mixture is smooth and creamy.
Spoon a portion of the avocado/cheese mixture onto each slice of salmon. Fold the edges of the salmon over the filling. Then fold the edges of the cling film together, pull them tight and tie off the film. Place the tightly packaged salmon amuses-bouche in the refrigerator.
Garnish with a bit of borage cress and deep-fried quinoa.