ingredients

4 slices (100 g) smoked salmon
2 grapefruit
4 lawyers
1 red onion
20 sprigs of chives
1 tbsp. to s. honeysuckle
1 tbsp. to c. vinegar
2 tbsp. olive oil
Grilled pepper

Equipment

1 board
1 plate
1 sharp knife
1 saucepan
1 zesteur knife with minitrous
4 verrines

Steps

Avocado with chutney

In advance: peel, grate ginger. Chop the onion very thin. Take the zest of a grapefruit into filaments. On a plate, peel the 2 grapefruit raw, remove the areas without the skin.

1 hour before serving, prepare the chutney: cook 3-4 min over low heat, in the saucepan, oil, onion and ginger. Add zests, quarters and grapefruit juice from the plate, honey, vinegar, salt and pepper. Cook 20 minutes, stir occasionally. Let cool.

To serve: cut the avocados in half, remove the kernel, peel, cut into cubes. Spread in the verrines. Spread on the chutney. Put the salmon in strips, sow the chives

tips

Lawyers. They must be chosen ripe, but not too much: the flesh must sink slightly