How much detail about a dish is too much? I've called this salmon with avocado & herbs. As the picture shows, it's a bit more complicated than that name suggests - but not much. The avocado is mashed with coriander leaves, salt & lime juice. The herbs (parsley, basil & coriander) are mixed with bread, capers, garlic, anchovies, olive oil and red wine vinegar. The other freeloaders here are a watercress salad and an heirloom tomato salad. But you really don't need to know all that. Salmon with avocado & herbs is enough. It was accompanied by a 1992 Taltarni Clover Hill chardonnay. Dominique Portet made it from grapes which were planted to supply wine for his Clover Hill bubbly. This chardonnay was almost undrinkable when young. Acidic to the point of being caustic. But like a great chablis, this has finally blossomed. Pity I'm down to the last one or two bottles - just as it's coming good.
SALMON WITH AVOCADO & HERBS
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