Avocado Traybake with Salmon and Hollandaise Sauce

1. Preheat the oven to 200ºC. Scrub the potatoes and cut into 3 mm slices. Cut the courgette into 3 mm slices and the pepper into thin rings or strips.
2. In a bowl, mix the potato and courgette slices with the pepper. Add the avocado oil and season with pepper to taste. Spread the potato mixture over the baking sheet.
3. Bake the potato, courgette and pepper in the preheated oven for about 25 minutes.
4. Meanwhile, cut the salmon into strips. Halve the avocados, remove the stones and peel off the skin. Cut the avocado into slices.
5. Melt the butter in a saucepan. Remove the pan from the heat as soon as the butter has melted.
6. In the measuring cup of the stick mixer, place the egg yolk with the white wine vinegar. Place the stick mixer at the bottom of the measuring cup. Slowly pour in the melted butter and mix until smooth and thick. Season with salt and pepper.
7. Remove the baking sheet from the oven. Spread the avocado and salmon over the baking tray. Spoon over some hollandaise sauce and sprinkle with the herbs. Serve the traybake with the rest of the sauce.

Recipe Tip

• Replace the salmon with crispy bacon or slices of boiled egg.
• Add the herbs to the sauce with the stick mixer for a deliciously herby sauce