Avocado Tomato Salad with Smoked Hake

Ingredients

• 2 slices pumpernickel
• 2 large tomatoes
• 200 g ripe avocado (1 ripe avocado)
• Sea salt
• Pepper
• 125 g smoked hake
• 1 small lemon
• 1 tbsp Dijon mustard (crunchy or fine to taste)
• 2 tbsp olive oil
• 2 tbsp apple juice
• 1 tbsp white balsamic vinegar
• 1 box garden cress

Instructions

1. 1.

   Crush the pumpernickel with your hands. Roast in a pan without fat over medium heat for 3-4 minutes until crisp. Let cool on a plate.

2. 2.

   Wash the tomatoes and drain. Cut off the stem ends in a wedge shape, then slice the tomatoes.

3. 3.

   Halve the avocado, remove the pit with a knife. Separate the flesh from the skin.

4. 4.

   Slice the flesh and arrange it with tomato slices in a shallow bowl. Season with sea salt and pepper.

5. 5.

   Peel the hake, cut into bite‑sized pieces by hand, removing any bones. Distribute the fish over the vegetables.

6. 6.

   Squeeze the lemon and whisk the juice with mustard, oil, apple juice and vinegar into a smooth sauce.

7. 7.

   Pour the sauce evenly over the prepared ingredients. Cut the garden cress with kitchen scissors from the bed. Sprinkle cress and pumpernickel crumbs over the salad and serve.