Salad with Salmon and Caviar in Halved Apple

Ingredients

• 4 slices Smoked Salmon
• 4 large shrimp (ready to cook)
• 2 tbsp olive oil
• 2 green apples
• 2 tbsp lemon juice
• 1 Spring onion
• 1 stalk Celery
• 4 dill sprigs
• 4 tbsp salmon or trout caviar
• large gooseberries
• 4 small salad leaves
• 0.5 tsp lemon zest (from ½ untreated lemon)
• 4 thin lemon slices
• Salt
• white pepper
• 2 tbsp Lime juice
• 2 tbsp grape seed oil
• 1 pinch sugar
• 0.25 red bell pepper
• sesame seeds (for sprinkling)
• 1 cucumber piece
• 4 slices pickled ginger

Instructions

1. 1.

   Halve the apples and hollow out the fruit to create shells, leaving a 5‑8 mm thick outer wall. Scrape the inside of the apple shells with lemon juice. Slice the smoked salmon into wide strips. Pat the shrimp dry and briefly sear them in hot oil on both sides, season, remove, and let cool.

2. 2.

   Clean and slice the spring onion into strips or rings. Wash, trim, and cut celery into thin slices or sticks; leave the green leaves whole or tear into bite‑sized pieces. Rinse dill and gooseberries and drain. Wash salad leaves, tear into bite‑sized pieces, and drain well.

3. 3.

   Trim, wash, and finely slice the bell pepper. Peel cucumber and cut lengthwise into very thin strips. Halve the lemon slices. Whisk together salt, pepper, sugar, lime juice, and grape seed oil to make a dressing. Mix all salad ingredients and marinate with the dressing. Fill the apple shells, then arrange salmon strips, shrimp, ginger, and caviar on top of the salad and garnish with dill, lemon slices, gooseberries, celery greens, and lemon zest. Sprinkle with sesame seeds before serving.