Cooking time: 30 min
Chop the salmon and chives into small cubes. In a bowl, add the salmon, chives, 3 tablespoons of lemon juice, 1 teaspoon of lemon rind, olive oil, salt and pepper to taste and mix together.
Peel the avocado and cut it into cubes. Add to a new bowl with We add it to a new bowl and add a tablespoon of lemon juice, 1 teaspoon lemon rind, coriander, salt and pepper to taste and mix together.
Using a plating ring, fill a layer of the salmon mixture, add another layer with the avocado mixture and cover with another layer of salmon. Refrigerate for one hour.
When ready to serve, remove the ring and add sesame seeds to decorate.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.