Tacos, Salmone e Guacamole

Serves 1
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Directions

  1. 1Flatten the sandwich bread as much as possible with a rolling pin.
  2. 2Cut circles from the flattened bread using a pasta cup.
  3. 3Place the bread circles on an upside-down muffin mold.
  4. 4Roast them in the oven for a few minutes until dry and crispy.
  5. 5Remove the pit from an avocado and cut it into cubes.
  6. 6Combine avocado cubes, lemon juice, lemon peel, onion slices, 4-5 dates, a chili pepper, salt, and oil in a minipimer glass.
  7. 7Blend at maximum speed until a smooth and homogeneous cream is obtained.
  8. 8Transfer the guacamole mixture into a pastry bag.
  9. 9Cut a piece of salmon suitable for raw consumption into very small and regular cubes.
  10. 10Transfer the salmon tartare to a bowl and season lightly with a little salt and a drizzle of oil.
  11. 11Add a little guacamole cream to the base of the dish to prevent the tacos from slipping.
  12. 12Stuff the bread tacos with more guacamole cream.
  13. 13Gently insert the salmon tartare into the tacos.
  14. 14Add a few more spikes of guacamole cream, two small pieces of date, and two small dill leaves to garnish the dish.

Ingredients

  • sandwich bread
  • 1 avocado
  • lemon juice
  • lemon peel
  • onion slices
  • 4 dates
  • 1 chili pepper
  • salt
  • oil
  • salmon suitable for raw consumption
  • 2 dill leaves

Equipment

rolling pinpasta cupmuffin moldovenminipimer glasspastry bagbowl