John Myers
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Salmon and Avocado Cream
The perfect salmon and avocado cream recipe with a picture and simple step-by-step instructions.
Acocado cream
- 2 piece Ripe avocados
- 2 piece Lemon juice
- 2 piece Salt
- 2 piece Pink pepper
Salmoncream
- 100 g Smoked salmon
- 100 g Lemon juice
- 1 tablespoon Sour cream
- 1 tablespoon Olive oil
- Pink pepper
Avocado cream
- Halve the avocados, remove the core and take out the avocado meat with a spoon – we still need the peel, so scrape it out well and put it to one side – mash the avocado meat with a fork – season with salt, pink pepper and lemon juice
Salmoncream
- cut the smoked salmon into strips and put in the mixer – pour lemon juice and add sour cream – chop everything to a creamy mixture – finally pour in some olive oil and puree again – season with pink pepper
Completion and decoration
- Fill the two finished creams into the avocado bowls and sprinkle with a little pink pepper – possibly a piece of salmon on top for decoration
TIP for pink pepper
- Whoever likes to season with pink pepper, like I do, has probably been annoyed about the fact that it cannot be freshly ground in the pepper mill …. it works wonderfully with a chili mill with integrated cutting mechanism – cutting sharp blades etched out of the stainless steel base the pink pepper in tiny pieces and you have the fresh full aroma
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