Ingredients:
| Ingredient | Quantity |
|---|---|
| Salmon fillet | 400g |
| Spelt bread rolls | 2 |
| Lemon juice | ½ |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Pink pepper | to taste |
| Avocado | 1 |
| Fresh spring onion | 1 |
| Lime juice | ½ |
| Tabasco® sauce | 3g |
| Fine salt | to taste |
Instructions:
-
Prepare the guacamole:
Start by preparing the guacamole. Cut the avocado lengthwise and remove the pit. Use a spoon to scoop out the flesh and place it in a bowl. Mash it with a fork until smooth.
Squeeze in the lime juice and set aside.
Clean and finely chop the spring onion, then add it to the mashed avocado. Season with fine salt and add a few dashes of Tabasco® sauce to taste. Mix everything well and set the guacamole aside, keeping it chilled. -
Prepare the spelt bread:
Slice the spelt bread rolls into thin rounds. Arrange the slices on a baking tray lined with parchment paper. Toast them lightly under the grill in the oven for a few minutes, until golden and crispy. -
Prepare the salmon:
Slice the salmon fillet thinly, cutting it diagonally into delicate slices. Arrange the slices beautifully on a serving platter. -
Prepare the dressing:
In a small bowl, combine the lemon juice with extra virgin olive oil, a pinch of fine salt, and pink pepper. Stir well to make a simple dressing (citronette) to drizzle over the salmon. -
Assemble the dish:
Once everything is ready, drizzle the citronette over the sliced salmon. Serve the carpaccio alongside the toasted spelt bread rounds and a generous portion of lime guacamole.
Enjoy this elegant and fresh appetizer that’s perfect for any occasion. The richness of the salmon paired with the zesty lime guacamole and crispy spelt bread makes for a delightful start to any meal!
