Avocado Roll with Smoked Trout and Tobiko Caviar

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Serves 4

Ingredients
250 g or 1 cup
100 g or 3 oz mayonaise
1 tablespoon wasabi powder/water
3 tablespoons Tobiko caviar
Salt/white pepper to taste
2 avocados (sliced)
1 beet/carrot curls (use vegetable turner)
100 ml or 2 oz baby lettuce (mixed)
1 sheet nori seaweed (juillenned)

Cooking Method

1. Remove the skin from the trout and dice into 1/4 inch small dice.
2. Mix the wasabi powder with the water until a soft paste is achieved, stir with wire wisk into the mayonaise, fold in the 3 tablespoons of Tobiko caviar and the smoked trout, and set aside in a chiller until needed.
3. To make the vinaigrette, in a small bowl mix the oil, vinegar and remaining Tobiko caviar, adjust the seasoning and set aside.
4. Cut the avocados in half , remove seeds and pull the peel off slowly (avocado must be of near perfect ripeness). Slice the avocado into very thin slices that are half-moon shaped, must be thick enough to handle without falling apart in your hand.
5. In a small ring shaped mold, arrange the avocado around the side in an overlapping pattern.
6. Set the ring in the center of the desired plate and spoon the trout salad into the ring enough so that it is full to the top.
7. Toss the beet and carrot curls with baby lettuce and arrange on top of the trout.
8. Spoon the vinaigrette over the salad mix and around the plate.
9. Garnish with the juillenned nori on top of the salad. Serve immedately.

AC thanks Chef Dan Ivarie of The Peninsula Bangkok's famous Jesters restaurant for this fabulous recipe!

                                                                                                 - AC Team

Other Recipes
Grilled King Prawns with Pink Peppercorn Coconut Sauce
Crispy Duck Pancake with Tatsoi and Mustard Vinaigrette
Coriander Rack of Lamb with Mediterranian Lentils

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