Smoked salmon stuffed crunchy avocado




300 g slices of Benfumat smoked salmon

4 avocados

1/2 sweet onion

1/2 lemon

1 bag of toasted corn

Olive oil

Salt and pepper

Assorted sprouts

Salmon roe


Grind the toasted corn, set aside.

Cut the salmon into thin strips, set aside 4 small slices. Chop the onion and set aside.

Peel the 4 avocados, cut in half horizontally, remove the stone carefully, cut a small hole into the bottom much like a footing so that the avocado can stand upright.

Crumb with the remaining toasted corn.

Dice the remaining avocado.

In a bowl, add the chopped salmon, onion, avocado, juice of half a lemon, a drizzle of oil, salt and pepper, mix using a fork.

Stuff the avocados, cover with a slice of salmon, garnish with salmon roe and sprouts.

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