Preparation
Bring a pan of water to the boil. When it comes to the boil, add the salmon and cook for about 10 minutes.
While you're waiting for the salmon to cook, peel the avocado pear and the beet, cut them into small cubes and set aside.
When the salmon is cooked, cut it into small pieces as well.
Arrange 8 bowls and gradually introduce small portions of each ingredient.
Next, prepare the yoghurt sauce: blend the yoghurt until smooth, add the lemon juice and chives and mix all the ingredients together.
To finish, pour the yoghurt sauce over the previous mixture and, if you like, garnish with a sprig of thyme.
