Salad with nutmeg pumpkin, avocado and caviar cream
Ingredients
Lettuce – 200 g
Nutmeg pumpkin – 300 g
Thyme, rosemary – 2 branches
Olive oil – 30 g
Salt, pepper, to taste
Avocado – 2 pcs
Quail egg – 12 pcs
Delicacy capelin caviar “Caviar Cream” – 1 jar (180 g)
Walnut – 80 g
For salad dressing
Olive oil – 50 g
Fresh chili pepper – 1 pc
Lemon (juice), 1/2 pcs
Cooking
- Cut nutmeg pumpkin into slices (1-1.5 cm thin), add salt, pepper, thyme, rosemary, oil and bake at 200 ° C for 20-30 minutes.
- Fry walnuts in a dry pan and chop lightly with a knife.
- Boil eggs in salted water for 3 minutes, cool them down under cold water, peel and cut them in half.
- Cut avocado into cubes. The sizes of the cubes should have the same size as pumpkin cubes.
- For make dressing chop chili pepper, mix it with lemon juice and oil.
- Tear lettuce leaves and lay them on a plate, alternating with cooled nutmeg pumpkin, avocado and quail eggs.
- With the help of 2 teaspoons make quenelles and put capelin caviar on top. Season them with salad dressing and sprinkle with nuts.
- 50 min, 6 portions
