Smoked Salmon Dome with Avocado Tartare

For the buttermilk sauce, mix the buttermilk with chopped dill, honey and mustard. Cut the avocado in half, remove the pit, scoop out the flesh with a spoon and cut into coarse cubes. Immediately sprinkle with lemon juice to prevent the flesh from discoloring. Season with salt and pepper and fold in the chopped dill. Line a soup ladle with plastic wrap and line with slices of smoked salmon. Pour in the avocado tartare, cover with a salmon slice, and gently press in. Gently turn or place the salmon dome onto the plates, remove the cling film and pour the buttermilk sauce around it. Garnish with marinated leaf lettuce and a few sprigs of dill.

Preparation Tip:

RECOMMENDATION: crispy toast or toasted brioche slices

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