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