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Salad with nutmeg pumpkin, avocado and capelin caviar in sauce

50 min

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Recipes
Salad with nutmeg pumpkin, avocado and capelin caviar in sauce

50 min
portions

Delicacy capelin caviar "Classic"

Delicacy capelin caviar "Classic"

Delicacy capelin caviar "Classic"

Delicacy capelin caviar "Classic"

Weight - 180 g

Ingredients

Lettuce – 200 g
Nutmeg pumpkin – 300 g
Thyme, rosemary – 2 branches
Olive oil – 30 g
Salt, pepper, to taste
Avocado – 2 pcs
Quail egg – 12 pcs
Capelin caviar – 1 can
Walnut – 80 g

For salad dressing

Olive oil – 50 g
Fresh chili pepper – 1 pc
Lemon (juice), 1/2 pcs

Cooking

Cut nutmeg pumpkin into slices (1-1.5 cm thin), add salt, pepper, thyme, rosemary, oil and bake at 200 ° C for 20-30 minutes.
Fry walnuts in a dry pan and chop lightly with a knife.
Boil eggs in salted water for 3 minutes, cool them down under cold water, peel and cut them in half.
Cut avocado into cubes. The sizes of the cubes should have the same size as pumpkin cubes.
For make dressing chop chili pepper, mix it with lemon juice and oil.
Tear lettuce leaves and lay them on a plate, alternating with cooled nutmeg pumpkin, avocado and quail eggs.
With the help of 2 teaspoons make quenelles and put capelin caviar on top. Season them with salad dressing and sprinkle with nuts.

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