Sometimes things just doesn’t work out the way you want or had panned them. I had the same issue when prepping this dish, I imagined a great and beautiful salmon bonbon but I gave up after 6 attempts. In the end, what really matters is the taste and the taste of this combination is perfect. How can it not be with a dish of salmon and avocado. Of course, I will still work on that bonbon, because I am sure it will work somehow.
Ingredients for 4 pers.:
- 4 slices of smoked salmon
- 1 avocado
- ½ red chili pepper
- 1 lemon
- salt and pepper
How to prepare it:
Cut the avocado in half. Take out the seed and use a spoon to take out the avocado meat. Usually I blend everything in my blender but you can also use a fork to mash the avocado. Squeeze the lemon and add the juice to the avocado. Chop the red pepper and add it as well. Mash everything well with your blender or by hand.
Put the pieces of salmon on a piece of tin foil or kitchen plastics. Place them in a way so that the sides lay on top of each other. Use a spoon to put the avocado spread in a straight line on top of the salmon. Place the line at approx.. ¾ of the salmon. Roll the salmon, start with the side closest to the avocado. Put the salmon roll into the fridge to have it cool down for about 2 hours. Save the avocado spread so that you can use it as a garnish.
Take the salmon and avocado spread out of the fridge. Use a small spoon of avocado to swipe over the plate. Cut the salmon roll into small bonbons and place these over the avocado spread.
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