Raw marinated salmon with avocado cream

This is the recipe for a delicious appetizer or a tapas platter centerpiece. The color contrast between the salmon and avocado is sure to create anticipation, which the taste will fulfill. All our recipes are sourced from godfisk.no

Photo: Tom Haga

Preparation Time: 40 min
Difficulty Level: Advanced

Ingredients

Servings

250 g trout fillet, skinless and boneless
1 pcs lime
salt and pepper

Avocado Cream

1 pcs avocado
1 tbsp olive oil
0.5 pcs lemon
salt and pepper

Serve with

herbs, fresh

Method

If you are using fresh trout, the fish must be frozen for one day and then thawed before preparation when served raw.
Divide the salmon fillet in two lengthwise and cut each part into slices about 2 mm thick. Each piece should be approximately a mouthful.
Grate the lime zest and squeeze out the juice. Drizzle lime juice over the salmon slices.
Sprinkle with a little salt and pepper.

Avocado Cream

Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon.
Mash the avocado into a smooth purée along with olive oil.
Squeeze the lemon juice and season the avocado cream with lemon juice, salt, and pepper.
Gently place a dollop of avocado cream on each salmon slice, garnish with lime zest and fresh herbs, and serve.