This easy-to-make fish main course is an explosion of colours, flavours and texture which all blend together deliciously.
Not only an amazing experience for the palate, but also a concentrate of nutrients and anti-oxidants from the black rice and the avocado.
Ingredients
- 200 gsmoked wild selmon
- 160 gVenere black rice
- 4small spring onions
- 2ripe avocado
- 2lime
- 2 teaspoonspoppy seeds
- 1 sprigchives
- 11/2 teaspoonground paprika
- q.s.extra virgin olive oil
- q.s.table salt
- q.s.ground black pepper
Preparation
– bring to boil some salt water and start cooking the rice (it will take about 15/20 minutes);
– cut the smoked wild salmon slices into small squares and transfer them into a bowl;
– infuse the salmon with the juice of the limes for about 10 minutes, then squeeze it and season it with some extra virgin olive oil;
– peel the avocados, remove their kernels, cut their pulp into small cubes and transfer them into a separate bowl;
– chop the spring onions and add them to the avocado cubes;
– season the avocado with a pinch of salt, a pinch of ground black pepper, the ground paprika and a generous drizzle of extra virgin olive oil;
– drain the rice and season it with a drizzle of extra virgin olive oil;
– take a round pastry cutter (11 cm diameter x 5 cm height) and put half of the cooked rice on the bottom, press and level well with a spatula;
– top the rice with half of the seasoned avocado, press and level well with a spatula;
– top with half of the salmon and again press and level well;
– repeat the last 3 steps to make the second plate and portion;
– serve topped with chives and poppy seeds;
