Salmon Slices With Confits of Citrus (Chez Nico)

• 12 thin slices smoked salmon
• 3 tablespoons olive oil
• 1 large avocado cut into 12 slices
• 13 cup chopped ripe tomatoes
• 3 tablespoons hazelnut oil
• 3 teaspoons sour cream
• 1 ounce caviar
• 1/2 cup confit of citrus (see recipe)
• Juice of 1/2 lemon
• Salt to taste
• 1/4 pound haricots verts
• 4 cups of mixture of radicchio, curly endive and oak leaf lettuce or other curly leaf lettuce

1. Place 3 slices of salmon on each of 4 plates.
2. Brush lightly with olive oil.
3. Allowing a little space between each piece, arrange slices of avocadolike flower petals on the salmon and brush with olive oil.
4. Lightly toss the chopped tomatoes in 1 tablespoon hazelnut oil.
5. Place 3 small mounds of the tomatoes between the avocado slices.
6. Top tomatoes with a dab of sour cream and top the sour cream with a dab of caviar.
7. Between tomato mounds place small mounds of confits of citrus.
8. Make a dressing of remaining hazelnut oil, lemon juice and salt.
9. Toss with haricots verts, radicchio, curly endive and oak leaf lettuce.
10. Arrange the salad in the center of each plate and serve.

thin, olive oil, avocado, chopped ripe tomatoes, hazelnut oil, sour cream, caviar, lemon, salt, verts, radicchio

Taken from cooking.nytimes.com/recipes/2506 (may not work)