LOX SALAD WITH AVOCADO PURÉE
1 ripe avocado
1 tbsp (15 ml) champagne vinegar
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) crème fraîche
1 tsp (5 ml) chives, chopped
1 tsp (5 ml) champagne vinegar
2 tsp (10 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) chopped dill
¼ tsp (1 ml) grated lemon zest
salt and pepper, to taste
12 oz (340 g) cold smoked salmon lox, divided
¼ bulb fennel, shaved thin
½ candy cane beet, shaved thin
¼ yellow beet, shaved thin, then julienned
fennel fronds, for garnish
- To make AVOCADO PURÉE: Place all ingredients in a blender and blend on high until smooth. Put purée in bowl and place plastic wrap directly on top to prevent browning. Use as soon as possible. This purée can be refrigerated for up to 24 hours, but will start to brown.
- To make DILL VINAIGRETTE: In a small bowl, mix all ingredients until combined, set aside.
- To make LOX SALAD: On each serving plate, spread 3 tbsp (45 ml) of Avocado Purée, then arrange 3 oz (90 g) of lox on top of purée.
- In 3 separate bowls, toss fennel and each type of beet in Dill Vinagrette. Arrange fennel and beets on top of lox. Drizzle remaining dressing on each salad and garnish with fennel fronds.