Ingredients:

  • 1/4 cup Fresh Orange Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tablespoon White Wine Vinegar (or Sherry Vinegar)
  • 1 medium Shallot, finely minced
  • 1 teaspoon Orange Zest, finely grated
  • 2 tablespoons Fresh Chives, finely chopped
  • 1/4 teaspoon Fine Sea Salt, or to taste
  • 1/4 teaspoon Freshly Ground Black Pepper, or to taste
  • 8 ounces Cold-Smoked Salmon, thinly sliced
  • 2 medium Ripe Avocados
  • 2 ounces Baby Rocket (Arugula) or Watercress
  • Pinch Flaky Sea Salt, for garnish
  • 1 tablespoon Capers, drained (Optional)

Instructions:

  1. Prepare Aromatics: In a small bowl, combine the finely minced shallot and the white wine vinegar. Let stand for 5 minutes to mellow the sharpness of the shallot.
  2. Combine Juices: Add the fresh orange juice and the orange zest to the shallot mixture. Season with the measured salt and pepper.
  3. Emulsify the Dressing: Slowly stream the olive oil into the mixture while vigorously whisking. Continue whisking until the dressing thickens slightly and emulsifies. Stir in the chopped fresh chives, then taste and adjust seasoning.
  4. Prepare Avocado: Halve the avocados, remove the pits, and peel. Slice each avocado half thinly lengthwise (about 1/4 inch thickness).
  5. Prepare the Base: Divide the rocket or watercress equally among four chilled serving plates to provide a fresh foundation.
  6. Assemble and Garnish: Fan the sliced avocado out attractively on the plate and sprinkle lightly with flaky sea salt. Arrange the slices of cold smoked salmon artfully next to the avocado. Add capers, if desired.
  7. Dress and Serve: Spoon 1 to 2 tablespoons of the Orange-Chive Dressing generously over the salmon and avocado. Garnish with an extra pinch of chives or a twist of orange zest and serve immediately.