Ingredients
For the salad:
- 1 Gourmar original salmon dip (dill or tomato and onion alternative)
- 1 Tampa Bay sourdough bread
- 8 cherry tomatoes, halved
- 1 tray of alfalfa sprouts
- 1 avocado
- 1 wedge of Parmesan cheese
- Extra virgin olive oil
- Fresh capers
- Lurpack spreadable butter
Preparation:
- Preheat the oven to 350 F, then cut 1 cm thick slices of bread, place them on a baking sheet, spread with Lurpack butter and bake for about 5 to 6 minutes until lightly golden, then remove and set aside.
- To assemble, place the salmon dip on the base, then the cherry tomatoes, alfalfa, avocado, capers, Parmesan shavings (which can be made by scraping the cheese wedge with a peeler), finally drizzle with olive oil and serve.
Contact: Chef Hernán Díaz
