пушена сьомга 100 гр

филаделфия   50 гр

авокдо    50 гр

френско козе сирене с папая  50 гр

алабаш  30 гр

цвекло  30 гр

краставица  30 гр

ягода  20 гр

крем от хрян  30 гр

заквасена сметана 20 гр

питахая  20 гр

лимон  20 гр

лайм  10 гр

листенца роза, ягода и копър, босилек, малки салатки


Алабаша и цвеклото /отделно/  мариноваме в лимон, зехтин и копър за 15 минути.

Разбъркваме крем от хрян със заквасена сметана и оформяме в ринг средата на чинията с резени питахая.

Подреждаме венец от  резени лимон, върху тях лайм и пушена сьомга, между тях  мус от филаделфия и авокдо , козе френско сирене, алабаш, фунийка цвекло,  фуника краставица, листенца роза, ягода и копър, босилек, малки салатки.


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