SMOKED SALMON AND CAVIAR SALAD A luxury dish for that special occasion, this recipe is made more affordable by the inclusion of red caviar (lightly salted salmon roe) in preference to its more expensive cousin, beluga caviar (lightly salted sturgeon roe). If you feel so inclined, you can substitute beluga caviar for the red caviar and accompany it with Champagne - French, of course! 1.2 kg kipfler potatoes 1 tablespoon olive oil 500 g fresh asparagus, trimmed 400 g finely sliced smoked salmon 100 g mesclun 25 g red caviar AVOCADO PURÉE 1 small avocado 1/4 cup sour cream 1 tablespoon finely chopped fresh dill 2 tablespoons lime juice

Boil, steam or microwave potatoes until just tender; drain.

Halve potatoes; pace, cut-side up, on lightly oiled oven tray, drizzle with the oil. Bake, uncovered, in very hot oven about 15 minutes or until crisp and brown, turning occasionally.

Boil, steam or microwave asparagus until just tender; drain, cut spears in half crossways.

Cut salmon slices into strips.

Divide avocado purée among serving plates; top with potato, mesclun, asparagus, salmon and caviar.

AVOCADO PURÉE
Halve avocado; discard stone, chop flesh coarsely. Blend or process avocado with remaining ingredients until smooth.

Serves 4.

TIP: Kipflers are small, bumpy, finger-shaped potatoes with a nutty flavour; they are particularly well-suited for salads that contain oven-roasted potatoes.

[Salads: Simple, Fast and Fresh, The Australian Women's Weekly Cookbooks]