19 Dec Triple layered avocado

Fooddeco teamed up with Avocados from Peru (AFP) and the World Avocado Organization to celebrate the love of avocados with a complete (6 course) Avocado Christmas Menu!

This is a big starter, make half and share if you’re not big eaters. Serve with bread and or crispy crackers and extra balsamic syrup on the side.

Ingredients (serves 4):
Balsamic syrup
The skin of 4 avocado’s cut in 8 halves
Decoration: arugula, pomegranate arrows and cress

For the salmon tartare layer:
200 gram smoked salmon
2 tablespoons finely chopped chives
2 tablespoons lemon juice
½ shallot, finely chopped
pepper to taste

For the cauliflower layer:
200 gram cauliflower rice
handful chopped fresh cilantro
2 tablespoons olive oil
pepper and salt to taste

For the avocado crème layer:
2 avocado, flesh from
1 shallot
2 tablespoons olive oil
½ lemon, juice
pepper and salt to taste

Combine all the ingredients for the cauliflower layer and add salt and pepper to taste. To prepare the salmon tartare: finely chop the smoked salmon and add all the other ingredients for the tartare. Add pepper to taste. Combine all the ingredients for the avocado crème layer and use a hand blender to make a super silky crème.

Divide the cauliflower over the 8 empty avocado skins. Press firmly with the back of a spoon. Next layer; the salmon tartare, lightly press. Add the final layer; the avocado crème. Make sure the tops are completely smooth using a knife, so that they look just like avocado halves. On 4 of the halves, add balsamic syrup on the spot where the pit would be. Decorate the other halves with cress and pomegranate arrows

Serve with extra balsamic syrup and arugula.

No Comments

Post A Comment