Peel the lettuce, wash it with water and vinegar. Squeeze. Arrange it in a pyramid in the center of each plate.
Peel the avocados and cut them into thin slices, turning around the core.
Arrange the smoked halibut slices, alternating them with the avocado slices.
Arrange the lingonberries in small piles around the salad.
Serve the sauce in a sauceboat.
Orange lettuce salad:
Peel the lettuce, wash the leaves carefully and pat dry in a tea towel.
Using a paring knife, peel the first orange and cut the zest into fine julienne strips. Put in a small saucepan with a glass of water, cook for 10 minutes, drain.
After peeling the second orange, remove the quarters from the 2 oranges with a paring knife, set aside.
Arrange the salad in a salad bowl. Sprinkle the julienne over it and decorate with the orange wedges.
Make the vinaigrette by putting mustard, salt, pepper, lemon juice in a bowl and then incorporate the olive oil, emulsifying with a small whisk. Sprinkle the salad with this seasoning.
Serve the rest in a sauce boat.
The same salad can be made with salmon or smoked trout!
Source:Hubert's Favorite Recipes
