1. 1

   Step 1

   Halve 3 avocados, remove the pits, scoop the flesh out of the skins and cut into small cubes.

2. 2

   Step 2

   Wash and trim 0.5 cucumber and also cut into small cubes.

3. 3

   Step 3

   Wash 2 sprigs of dill, shake dry and finely chop.

4. 4

   Step 4

   Mix the avocado and cucumber cubes in a bowl with the chopped dill, 1 tbsp lemon juice and 4 dashes of Worcestershire sauce.

5. 5

   Step 5

   For the dressing, whisk together 1 tsp Dijon mustard, 1 tsp honey, 3 tbsp white wine vinegar and 50 ml olive oil in a small bowl.

6. 6

   Step 6

   Stir 45 g capers into the dressing and season with salt and pepper to taste.

7. 7

   Step 7

   Briefly blanch 2 tomatoes in boiling water, peel off the skin and remove the seeds.

8. 8

   Step 8

   Finely dice the tomato flesh and fold it into the prepared dressing.

9. 9

   Step 9

   Arrange the avocado-cucumber mixture on 4 plates using cooking rings.

10. 10

    Step 10

    Carefully lift off the rings.

11. 11

    Step 11

    Tear or cut 350 g smoked salmon into pieces and distribute over the tartare.

12. 12

    Step 12

    Drizzle the salmon tartare with the dressing.

13. 13

    Step 13

    Cut 1 punnet of cress from the tray and garnish the salmon tartare with avocado with it.

Space/arrow keys: next or previous step