- Ingredients:
- 125 gr of salmon fillet
- 172 ripe but firm avocado
- 1 small red tomato
- 1 lemon
- 1 teaspoon brandy
- 1 teaspoon soy sauce
- 2 tablespoons of virgin olive oil
- Salt and pepper
- A few sprigs of fresh chives
If you like raw salmon, you have to try our salmon and avocado spoons, one of our favorite appetizers. And not only because they combine two super healthy foods loaded with omega 3 such as salmon and avocado in the same recipe , but because, in addition to being exquisite, they have a simply spectacular look.
How to make salmon and avocado teaspoons step by step
- Cut the salmon. If the salmon was fresh, you should freeze it for a couple of days before handling it to kill any parasites. Once thawed, cut it into small cubes, without a trace of skin or thorns, salt them, and reserve.
- Cut the avocado. Take the avocado, remove the skin and the central bone, cut it into small cubes like the ones you made with salmon, and sprinkle them with the lemon juice.
- Cut the tomato. Wash the tomato and cut it in the same way as the two previous ingredients, and reserve it too. If you want it to be finer, you can peel the tomato, either directly or by scalding it for a few seconds in boiling water.
- Prepare the vinaigrette. Take the virgin olive oil, soybeans, brandy, and a touch of salt and pepper. And beat them all so that they are well emulsified.
- Mix the ingredients. In a large bowl, carefully mix the diced salmon, avocado and tomato together with the vinaigrette, making sure they do not break when mixed. And let them chill in the fridge for an hour or so.
- Plate and serve. After the resting time, divide the mixture into ceramic teaspoons (with these amounts, it makes about four teaspoons), and top them with chopped chives. If you don't have ceramic teaspoons, you can serve it in some nice normal teaspoons, or in shot glasses, for example.
Clara trick
If you want a more exotic touch …
… and you don't mind if it is a bit choppy, you can add a pinch of wasabi, a green paste typical of Japanese cuisine. But keep in mind that it stings a lot, so better not to go overboard …
And if you want more recipes with avocado, discover them here.
