Smoked Salmon with Salad and Salsa

Ingredients

• 200 ml olive oil
• 1 parsley
• 1 dill sprig
• 150 ml olive oil
• 300 g heavily smoked salmon (roughly shredded)
• 4 tbsp balsamic vinegar
• 100 g mixed green salad leaves
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 large avocado
• 2 tomatoes (seeded, diced)
• 0.5 small red onion (chopped)
• 1 red chili pepper (seeded, finely chopped)
• 2 tsp pickled ginger (sushi ginger, finely chopped)
• 1 tbsp Thai fish sauce
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   For the paprika oil place the pepper on a baking sheet and bake in a hot oven (200°C) until it bubbles all over and starts to blacken. Remove, peel, seed, and roughly chop. In a large pan let it simmer in olive oil for about 5 minutes. Puree, cool, and strain through a fine sieve.

2. 2.

   For the herb oil puree the herbs and gradually add the oil.

3. 3.

   For the avocado salsa combine all ingredients, puree, and let rest for about 30 minutes.

4. 4.

   Meanwhile reduce the balsamic vinegar in a small pot to half its volume, then set aside.

5. 5.

   Wash the salad, shake dry, and tear into bite‑size pieces.

6. 6.

   Whisk olive oil and lemon juice together.

7. 7.

   To serve place a ~7.5 cm ring in the center of a plate, arrange the salmon inside, press slightly against the edge, fill with salsa, press again, then remove the ring. Arrange the salad on top and drizzle with the oil‑lemon mixture. Sprinkle some of each oil around the plate and drizzle with balsamic syrup. Repeat for all four plates.