Avocado Shots with Salmon Tartare
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 60 kcal | (3 %) | ||
| Protein | 2.7 g | (3 %) | ||
| Fat | 4.9 g | (4 %) | ||
| Carbohydrates | 1 g | (1 %) |
Ingredients
- Ingredients
- 1 small ripe Avocado
- 1 organic Limes (zest and juice)
- small, green chili peppers
- 200 milliliters vegetable stock
- salt
- peppers
- 1 potato
- Frying oil
- 100 grams fresh Salmon
- 1 scallion
- pink freshly ground pepper
Preparation steps
Cut the avocado in half lengthwise, remove the pit and scoop out the flesh. Place the flesh in a blender along with the lime zest and lime juice. Rinse the chile pepper, chop and place in the blender. Add the broth to the blender, and pulse until smooth. Season with salt and pepper to taste.
Rinse the potatoes and cut lengthwise into 8 thin slices.
Fill a pot with the frying oil and heat to 170°C (approximately 350°F). Fry the potato slices until light golden. Remove and drain on paper towels.
Slice the salmon into small pieces. Rinse and finely chop the scallions. Place the salmon and scallions in a bowl, and season with 1 pinch of salt and the pink peppercorns to taste.
Stir the avocado mixture and divide between 8 small shot glasses. Place some of the salmon tartare on top of each fried potato and place on top of each glass. Serve immediately.
