Delicious smoked salmon with avocado, a growing favorite among Chileans, inspired by Japanese cuisine.
Chile’s smoked salmon stuffed with avocado is a delightful creation that blends Japanese flavors with local ingredients.
It has become increasingly popular among Chileans, who enjoy its freshness and elegance.
Smoked Salmon Stuffed with Avocado
Ingredients
600 grams of Smoked salmon
1 Avocado
¾ cup of Cream
2 ½ Gelatin sheets
2 tablespoons of Lemon juice
1 tablespoon of Chopped cilantro
1 cup of Tomato sauce
4 tablespoons of Merquén (smoked chili pepper blend)
½ cup of Sugar
3 Gelatin leaves
Preparation
Step 1 : Cut the salmon into thin slices.
Step 2 : For the mousse, blend the avocado, pass the mixture through a sieve, and add a few drops of lemon juice to prevent oxidation.
Step 3 : Whip the cream until it reaches a light, airy consistency, but do not make chantilly. Fold it gently into the mixture and season with salt and pepper.
Step 4 : Finally, add the dissolved gelatin and cilantro. Pour into molds and refrigerate.
Step 5 : Wrap with the salmon and set aside.
Step 6 : For the merquén jam, put one cup of water with the tomato sauce, merquén, sugar, salt, and pepper in a pot over medium heat for 15 minutes.
Step 7 : Harden the gelatin sheets in cold water, drain when hydrated, and add to the hot mixture. Pour into a mold and let cool.
Step 8 : To serve, place a spoonful of merquén jam on a plate, then arrange the salmon on top.
Step 9 : Decorate with alfalfa sprouts, parsley, cilantro, and chopped chives cut into one-centimeter sticks.
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