Remove the smoked products from their packaging a few minutes before starting to make this dish.
Peel and slice the avocados.
Boil and peel the quail eggs.
Chop the chives.
For the dressing:
Mix all the ingredients well.
To serve:
Using a mould, place the rocket in the middle of the plate, dressed with a vinaigrette of Extra Virgin Olive Oil from Spain, cider vinegar, salt and black pepper.
Arrange the sliced avocado around the mould.
Add the smoked fish.
Top with the quail eggs, the trout roe and the chives.
Drizzle with the dressing.
We recommend you serve this recipe with Turkey pie which is also made using Olive Oils from Spain.
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