Upside-Down Salmon Cups
Ingredients for 2 servings:
200g Smoked Salmon Slices
1 Ready-to-eat Avocado (chopped)
1/2 Red Bell Pepper (chopped)
2 Coccodi Italian Medium Barn Eggs (soft boiled and peeled)
Acetum Balsamic Blaze Fig Glaze
1 Spring Onion (finely chopped)
Fresh Chives (finely chopped)
Salt & Pepper to Taste
Method:
Boil the rice as instructed on the packet and add the vegetable stock cube to the water, then transfer it to a large bowl, and let it cool down to room temperature.
Add the bell pepper, spring onion, chives, mayonnaise and freshly ground pepper. Mix well. Check if you need more salt.
Prepare 2 small rounded bowls by placing a piece of cling film inside.
Gently, cover the sides of the bowl with a slice of smoked salmon, covering the entire inside of the bowl.
Fill half the bowl with the rice mix pressing gently with a spoon and ensure no hollow spaces are present.
Place the soft-boiled egg in the centre of the bowl, then continue filling it up with rice. Leave about 2cm from the edge.
Cover with the cling film edges and refrigerate until needed for serving. ideally an hour at least.
Just before serving, prepare the avocado by peeling and slicing it. Then chop it into small cubes and drizzle it with fresh lemon juice.
Fill the rest of the bowls with the avocado.
Carefully, flip the bowls onto your serving plate and remove the bowl and cling film. This should be pretty easy and the bowl will hold its shape nicely.
Serve with some fresh lemon slices, and fresh dill for garnish and drizzled with some delicious fig glaze.
You can also sprinkle some toasted sesame seeds if you like.