This month, our chef Estrella Ruiz Campos brings us a recipe for salmon carpaccio on an avocado base that will make you lick your fingers.
In the middle of summer, with these heatwaves, we fancy something fresh and full of flavour. But this month’s Torres Ferreras recipe is also super simple: the key is in the plating. That’s why we’ve chosen to present this recipe on our Serpiente Azul stoneware flat plate, which contrasts perfectly with the colours of the salmon, creating a visual game that looks more like a painting than a ceramic tableware. That’s why this fresh bite of salmon, avocado and citrus touches, on this designer handmade tableware, will make you look great as the host of any aperitif on the patio or terrace at home or at a summer get-together with friends. The ingredients are simple, they can be easily found, and you can order the tableware with just one click in our Shop page.
Ready to make it?
Ingredients:
- Smoked salmon or raw salmon fillet, cut very thinly in Japanese style
- 1 avocado
- 1 green apple
- 1 lemon
- 1 tsp mayonnaise
- 1 tsp smoked mustard
- 1 pickled cucumber (optional)
- Some chives
- Some salt
- Some black pepper
- Extra virgin olive oil
- Salmon roe (optional)
- Arugula and green sprouts (for presentation)
Preparation:
(To achieve the shape of the image, it is recommended to use a circular mold or container that serves as a mold)
- Slice the salmon very thinly, or remove it from the wrapper or container if it is smoked.
- Cut the avocado into slices and place on the base.
- Sprinkle a few drops of lemon juice on top.
- Mix a tablespoon of mayonnaise with a tablespoon of mustard and, optionally, add very small pieces of chopped pickles.
- Stir.
- Pour the resulting sauce mixture over the avocado.
- Place the green apple pieces on top. Green apple is better because it is more acidic and compensates for the fat in the salmon.
- Place the salmon slices on top.
- Season the salmon briefly with a touch of pepper and salt (if it is not smoked salmon), some chopped chives and a splash of extra virgin olive oil.
- You can decorate it with some salmon roe and/or seeds on top, and arugula and green sprouts around it.
You can also follow this recipe changing its final presentation: spreading it out over the entire plate instead of forming a central circle. We have preferred this option because it is more aesthetically pleasing and will surprise our guests at home with a dish worthy of the best restaurants.
Let’s eat!
