Smoked salmon stuffed crunchy avocado
300 g slices of Benfumat smoked salmon
1/2 sweet onion
1 bag of toasted corn
Salt and pepper
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.