1.
First, make the dressing. In a bowl, whisk together the
sour cream (70 g)
,
lemon juice (1)
and
chives (1 handful)
. Season with salt, then set aside until ready to eat.
2.
On a platter, arrange the
tomato (3)
,
avocado (2)
,
cucumber (1)
,
onion (1/4)
,
olives (70 g)
,
capers (15 g)
and
rosa verde (70 g)
. Flake the
hot-smoked salmon (3)
into chunky pieces and add this to the plate. Season everything with salt and black pepper and dress with the creamy dressing.