ingredients

4 balls of lime sorbet Carte d'Or®
2 pita breads
5 beautiful branches of dill
1 tablespoon coriander
1 lime
1/2 small shallot
1 lawyer
200 g smoked salmon
Olive oil
Flower of salt
Grilled pepper
5 berries

Steps

Step 1

Preheat the oven to 180 ° C (item 6).

2nd step

Cut one 8 cm diameter disc into each loaf, peel off the slices, and then let them dry in the oven for 3 to 5 minutes; extend the drying if necessary.

Step 3

Wash the dill, remove the large stems. Chop the coriander, then set aside.

Step 4

Squeeze the lime and pour 3 tablespoons of juice into a plate.

Step 5

Cut the shallot into thin slices.

Step 6

Cut the avocado in half and peel it by making thin incisions in length and then pulling each part down.

Step 7

Cut the flesh into cubes and put the flesh in the lemon juice and mix; add the shallot, coriander and 1 tablespoon of olive oil. Salt lightly, pepper enough and mix gently.

Step 8

Tear the salmon on a plate to obtain strips of about 4 cm, mix with the dill and pepper lightly.

Step 9

To prepare the dish, arrange the disc-shaped avocado in the center of the plates, following the diameter of the bread rolls. Put these on the avocado and spread the salmon in chiffonnade.

Step 10

Top each millefeuille with a sherbet ball.