Serves 1
Directions
- 1Flatten the sandwich bread as much as possible with a rolling pin.
- 2Make circles with a pasta cup.
- 3Place the bread circles on a muffin mold turned upside down.
- 4Roast them in the oven for a few minutes until they are dry and super crispy.
- 5Take an avocado, remove the pit, and cut it into cubes.
- 6Put the avocado cubes in a minipimer glass together with lemon juice, lemon peel, a few slices of onion, 4-5 dates, a chili pepper, salt, and oil.
- 7Blend everything at maximum speed until you get a smooth and homogeneous cream.
- 8Transfer the guacamole mixture into a pastry bag.
- 9Take a piece of salmon suitable for raw consumption and cut it into very small and regular cubes.
- 10Transfer the salmon tartare to a bowl and season it lightly with a little salt and a drizzle of oil.
- 11Add a little guacamole cream to the base of the dish to prevent the tacos from slipping.
- 12Stuff the tacos with a little more guacamole cream.
- 13Gently insert the salmon tartare into the tacos.
- 14Add a few more spikes of guacamole cream.
- 15Garnish with 2 small pieces of date and 2 small leaves of dill to finish the dish.
Ingredients
- bread for sandwich
- 1 avocado
- lemon juice
- lemon peel
- onion slices
- 4 dates
- 1 chili pepper
- salt
- oil
- salmon suitable for raw consumption
- 2 small pieces of date
- 2 small leaves of dill
Equipment
rolling pinpasta cupmuffin moldovenminipimer glasspastry bagbowl
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