Ingredients :
50 g Caviar House ‘Osciètre’ caviar
200 g Balik ‘Overture Classic’ salmon
Mayonnaise made with 4 eggs
60 g red pepper
60 g spinach
Whole croutons
Preparation:
1. Cook the spinach in boiling water and then cool. Cook the pepper in the oven without seasoning.
2. Drain the spinach and beat until smooth. Peel the pepper, remove the seeds and beat until smooth.
3. Cut the croutons into thin slices and toast in the oven on a dish.
4. mix a small amount of mayonnaise with the creamed spinach, and another small amount with the creamed pepper
5. Spread the rest of the mayonnaise in the bottom of a dish.
6. Alternate pouring small drops of cream of spinach and cream of pepper onto the dish.
7. Prepare small croutons with the salmon and caviar and arrange on the dish.