Assortment of smoked fish

To prepare the smoked fish: slice thinly.

To make the Russian salad:

• Boil the eggs and prawns. Rinse under cool running water and cut them into brunoise (discard the yolks).
• Peel the avocado and cut it into cubes. Season with salt and lemon juice.
• Bind everything together with mayonnaise.

To make the vegetable bouquet.

To make the bouquet vinaigrette.

To decorate the slices of smoked fish: Chop some chives and spring onion.

For the side dish: Toast the bread and prepare the butter.

PLATING

• Arrange the slices of smoked fish on a plate.
• Place the 'ensaladilla rusa' in a round dough cutter or a quenelle.
• Arrange the seasoned bouquet.
• Serve the bread and butter on another plate.
• Decorate the smoked fish with chives, spring onion, pickles, etc.
• Observations
• If the interior of the smoked fish does not reach ≥ 60 ºC, freeze it at ≤ 20 ºC (RD 1420/2006) for 24h. This will prevent the existence of anisakis.