Sleeping On A Sunfish Sailboat

Cava Sorbet Potato Salad

This recipe is copied Carlos Arguiñano program, made my mother, I must say that surprised me the flavor that is so simple it is, we changed some ingredients do not put lettuce, served with the help of a mold as a starter in the Christmas Eve dinner in squares, with a layer of smoked salmon and a teaspoon of eggs, we loved. I recommend a starter or accompaniment.

Ingredients (4p.):

• - 2 avocados
• - 3 potatoes
• - 1-2
• tomatoes - 100 gr. of lettuce (not put)
  
• - 1 onion
• -
• 2 eggs - 2 tablespoons of trout eggs (I put smoked salmon)
  
• - water
• -
• vinegar - olive oil
• -
salt
• -

chives Preparation:

cook the unpeeled potatoes and let cool

Cook the eggs in a saucepan with boiling water and salt for 10 minutes. Let tuning and peel them.

To make the chive oil, pica a good bunch of chives and place in a glass blender. Pour a little oil and crushed with electric mixer. Strain the oil and chives and set aside.

To make the salad, Finely chop the onion and place in a bowl. Add the chopped egg. Peel and remove the bone of avocados, make the meat cubes and add to bowl. Cut the potatoes into cubes and incorporate. Season with salt, vinegar and chive oil. Mix and set aside.

Peel and cut the tomatoes into half moons. Place pan on a plate and put tomatoes in the background. Season. Fill the mold halfway with salad. Place another layer of tomato and finish filling the mold with salad. Remove from pan and top with a spoonful of trout roe, I put a sheet of smoked salmon and a spoonful of roe above. Serve with the lettuce cleaned and seasoned with salt, vinegar and chive oil.
Decorate the plate with chive oil and serve.