Separate the curly lettuce leaves, wash with water and a splash of vinegar, then spin dry. Arrange in a neat pyramid in the center of each plate.
Peel the avocados and slice thinly, fanning the slices around the pit.
Layer the smoked halibut slices, alternating with avocado slices around the lettuce.
Scatter small piles of lingonberries around the salad.
Serve the accompanying sauce in a sauceboat.
Orange Lettuce Salad:
Separate the orange lettuce leaves, wash carefully, and pat dry with a tea towel.
Using a paring knife, peel the first orange and cut the zest into fine julienne strips. Simmer in a small saucepan with a glass of water for 10 minutes, then drain.
Peel the second orange and supreme it, removing the segments; set aside.
Arrange the lettuce in a salad bowl. Sprinkle with the julienned zest and garnish with orange segments.
Prepare the vinaigrette: In a bowl, whisk together mustard, salt, pepper, and lemon juice, then slowly emulsify with olive oil using a small whisk. Drizzle over the salad.
Serve extra vinaigrette on the side.
This salad works beautifully with smoked salmon or trout too!
Source: Hubert's Favorite Recipes
