Smoked herring, avocado, beetroot and Isigny PDO Crème Fraîche in a glass
Serves
Serves 4
PREPARATION TIME
15 minutes
COOKING TIME
DIFFICULTY
INGREDIENTS
4 smoked herring fillets
2 avocados
250 g cooked beetroot
100 g Isigny PDO Crème Fraîche
10 ml wine vinegar
Salt, pepper
METHOD
Cut the cooked beetroot into small cubes and set aside.
Cut the avocados in half and pit them.
Remove the flesh and cut into thin slices.
Cut the herring fillets into eight pieces.
Whisk together the Isigny PDO Crème Fraîche, wine vinegar, salt and pepper.
Place the beetroot in the bottom of the glass and spread the cream and vinegar mixture on top.
Position the avocado slices and herring in a fan.
Serve chilled.
