Fish Carpaccio with Avocado Cream

Ingredients

• 400 g fresh light salmon fillet (or any firm-fleshed fish fillet, e.g., all rockfish)
• Salad salt
• 1 head frisée lettuce
• 100 g Sour cream
• 2 tbsp mayonnaise
• 1 tsp medium-hot mustard
• 0.5 Avocado
• 1 tbsp Lemon Juice
• Salt
• pepper from the mill

Instructions

1. 1.

   Let the fish fillet chill briefly, then slice thinly with a sharp knife, arrange immediately on plates and lightly salt.

2. 2.

   For the cream halve the avocado, remove the pit, set aside one half. Mash the flesh of the other half with a fork and blend with sour cream, mustard, lemon juice, salt and pepper into a smooth sauce.

3. 3.

   Wash and dry the frisée, then plate it on the fish dishes topped with the creamy mixture.