Salmon Dumplings with Avocado Foam

a dash of whipped cream, juice of one lemon, chopped dill, 1 salt, egg white, pepper, mash, form into dumplings with a spoon and poach in a stock of water, bay leaf and 1 corner of stock cube.

Dice the peeled and pitted avocado, mash with salt, white wine, whipping cream, pepper and a dash of fish stock and spread on a flat plate.

Cut the spring onions into sticks, season and sauté in olive oil. Add chopped dill to the remaining cream cheese and sauté briefly without fat. Arrange everything on a flat plate and garnish with a sprig of dill.

Our wine expert recommends a 95 Chardonnay, white, L’Ormarins, from Franchoek/South Africa.

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