Salmon-vegetable tower on chives nest

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash and quarter the tomatoes, remove the seeds. Cut the flesh into small cubes. Wash the lemon, rub dry and tear off a few strips to decorate with a zest ripper. Halve the lemon, squeeze the juice. Halve avocados and remove seeds. Cut 2 narrow slices from each half at the pointed end for decoration, brush with lemon juice and set aside.

2. 2

   Spoon the avocado halves out of their skin and cut into small pieces. Puree the pulp, lemon juice and cream cheese with a hand blender. Season to taste with salt and pepper. Cut out 1 Easter egg (8 x 10 cm) from 1 slice of black bread. Leave bread as a base in the cutter and spread 1/4 of the tomato cubes on top. Carefully spread 1/4 of the avocado cream on top. Place 4 salmon slices loosely on top. Remove the cookie cutter carefully. Layer 3 more turrets in the same way. To decorate, cut off chive tips 5 cm long and tie them carefully with another chive strip. Cut the rest of the chives into pieces of about 12 cm. Place the chives as a "nest" on 4 plates.

3. 3

   Remove the cookie cutter carefully. Layer 3 more turrets in the same way. To decorate, cut off chive tips 5 cm long and tie them carefully with another chive strip. Cut the rest of the chives into pieces of about 12 cm. Place the chives as a "nest" on 4 plates. Arrange salmon-vegetable towers on them. Garnish with lemon zests, 2 avocado slices and chives. Cut out 4 Easter bunnies from the last slice of brown bread and place them by the turrets

Nutrition Facts

KCAL
670 kcal

CARBS
24 g

FATS
52 g

PROTEINS
26 g