The recipe is for one person, with excess pesto, which can be stored in glass for a vegetable dip another day-
A bunch of asparagus
A little oil for frying
2 tablespoons skyr
Organic lemon peel
Salt and pepper
1 salmon fillet ala the one pictured here, because they are not so salty and smoked to the taste like regular smoked salmon
A bunch of coriander
3 tablespoons of truffle oil (I ordered one on Nemlig.com from Pastariget, which they call a pesto, but it's just oil with salt in. The quantity and intensity of the flavor are perfect for this creamy pesto).
1 dl. oil
200 g. almonds
a little salt
the juice from 1/2 lemon
50 g. parmesan if you want it in - not necessary
Blend it as you wish, here I have blended it perfectly.
First make the pesto.
Fry the asparagus in a little oil until golden.
While they are frying, mix the skyr dressing in a frosting bag or piping bag, with lemon zest, and lemon juice from half a lemon. As well as salt and pepper.
When the asparagus are ready, line them up on a plate, and place the salmon fillet in thick slices somewhat randomly. On top of each piece, you first spray a little skyr dressing, and then a little pesto, which I also applied with a piping bag. Then a small slice of avocado and some dill. Sprinkle with pepper and salt.
That's it! Bon appetit :)