10 portion-sized pieces of hot smoked salmon
1 tbsp powdered chipotle (smoked paprika)
150 ml olive oil
1 clove of garlic
100 ml (about 25 g) finely chopped parsley
The juice and zest of 1 lemon, untreated with pesticide spray
100 g lamb's lettuce
2 bulbs of finely chopped fennel
3 sprigs of dill for garnishing
100 g black lumpfish roe for garnishing
Salt and pepper
Bake the aubergines in the oven at 200 degrees for approx. 40 minutes until tender. Let them cool and then split them lengthwise. Then scrape out the meat and add to a food processor together with the chipotle, olive oil, pressed garlic, chopped parsley, lemon juice and zest and salt and pepper. Blend until it becomes an even mass (approx. 1 minute).
Arrange the salmon with lamb's lettuce turned in finely-chopped fennel and the aubergine/chipotle purée and garnish with black lumpfish roe and sprigs of dill.
Serve with wholemeal bread if you wish.