EATING IN
WORDS ESTEFANÍA LED RAMOS
RECIPES
This month, guest chef Estefanía Led Ramos from ¡Qué Rico! Tapas offers up a duo of tempting tapas dishes For 4 glasses
Ingredients 1 avocado 400g smoked salmon 1 lime spring onion wholegrain mustard white vinegar
for the yoghurt sauce 100ml natural yoghurt 75ml milk 2tbsp mayonnaise 1 clove garlic parsley (to taste)
42 | Cambridge Edition | January 2014
CE01_042-043 (RECIPE)hb.indd 42
Marinated smoked salmon & avocado A tasty and refreshing nibble or appetiser, great for whipping up any time. Serve cold in small transparent glasses, and if you fancy elaborating, it works well with a yoghurt sauce.
Step-by-step guide To marinate the salmon 1. Chop the smoked salmon into small pieces and thinly chop the spring onion. 2. Squeeze the lime and strain the juice. 3. In a bowl, mix the smoked salmon and the spring onion and add a generous teaspoonful of wholegrain mustard and a teaspoonful of vinegar, with the juice of the lime, to taste. Combine the mixture, cover it and let it rest for about four hours. For the yoghurt sauce 1. Chop the garlic. 2. Put the natural yoghurt, two spoonfuls of mayonnaise, milk, parsley and the garlic into a bowl. 3. Blend the mixture and keep it in the fridge until you plate up. Plating up 1. Halve the avocado. Scoop the flesh out with a spoon and mash it in a bowl. 2. Divide the mashed avocado between the serving dishes (transparent bowls or glasses are good). Layer the marinated smoked salmon on top with a pinch of wholegrain mustard. Serve with the yoghurt sauce.
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19/12/2013 14:42