A very light and delicate snack with tropical avocado. This appetizer can be served as a simple salad or presented to guests in small bowls as an independent dish.
It is necessary
- - 3 pcs. avocado;
- - 150 g sour cream;
- - 100 g of red fish;
- - 1 PC. lemon;
- - 10 g of sugar;
- - 2 g of salt;
- - 2 g of red ground pepper;
- - 250 g of salmon caviar (any other is possible);
- - 12 pcs. quail eggs;
- - 50 g of fresh dill greens;
- - 1 PC. bulb;
- - 2 pcs. large beets.
Instructions
Step 1
Take two fairly large beets, rinse them well in cold water, remove the leaves and the root tip. Place in a large saucepan and cover with cold water, place on the stove, as soon as the water boils, drain and refill the beets with cold water. Repeat the procedure two to three times. Remove the finished beets and cool. Peel the cooled beets with a sharp knife and cut into small equal cubes. Lay out the first layer of boiled beet cubes.
Step 2
Rinse the avocado well, cut in half and remove the pit. Cut off the rind with a sharp knife. Cut half the avocado pulp into small equal cubes and lay out the second layer. Boil quail eggs and cut them into quarters, make a layer. Cut the red fish fillet into slices and lay out another layer.
Step 3
Make a salad dressing. To do this, in a small blender cup, beat the sour cream with sugar, add salt and pepper, a little lemon juice and finely chopped onion. Add the remaining avocado pulp and beat until smooth. Take the sauce, pour it into a gravy boat and refrigerate for a couple of hours. The salad bowls can also be refrigerated. Pour the resulting sauce over the salad before serving and add the caviar. You can decorate with some dill herbs.
