Happy 2015! We’re at the perfect intersection – where the festive season’s feasting is not quite over – but New Year’s resolutions are beginning to itch on your mind. I’d like to think that this dish combines the best of both these worlds – special enough for a celebration (it was our starter for Christmas) – but carb free, sugar free and packed with healthy omegas and avocado – you’re guaranteed to feel quite righteous and healthy afterwards.
With a generous sprinkling of Himalayan pink salt – beautiful rosy pink crystals – they complement the colour of the salmon perfectly, while offering the perfect amount of ‘saltiness’.
If you’d like to turn this into more of a full meal – you could easily add a few leaves and turn it into a salad, or a few garlicky baby potatoes on the side – if you’re not quite ready to give up carbs!
400g thick cut smoked salmon
250ml sour cream
1 tsp wasabi (I like it quite hot – add less, to taste)
2 avocados, halved and stoned
Micro herbs to garnish
Eat Art Himalayan Salt and black pepper to taste
Remove the skin from the avocado halves – keeping the halves intact – then slice into long slices, about 5mm thick. Mix the sour cream and wasabi until well combined. Arrange the salmon and avocado on a plate, sprinkle with salt and pepper. Top with the wasabi sour cream and garnish with the micro herbs. Serve immediately.