Avocado with smoked fish

Name: Avocado with smoked fish (Aguacate al humo)
Cuisine: Spanish
Ingredients: 4 avocados; 1 medium carrot, finely grated; 6 tbsp extra virgin olive oil; 1 tbsp white wine vinegar; 2 lettuce hearts, cut into julienne strips; 100 ml (3½ fl oz) mayonnaise; salt and white pepper to taste; salt and white pepper to taste; 50 g (1¾ oz) smoked salmon, cut into thin strips; 50 g (1¾ oz) smoked trout, cut into thin strips; 50 g (1¾ oz) smoked eel, cut into thin strips; 50 g (1¾ oz) smoked anchovy, cut into thin strips

Aguacate al humo

Preparation info

For
8
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

It’s hard to avoid mayonnaise in Spain, but it’s particularly important in this recipe as its texture complements the lettuce while its flavour is too subtle to fight with the smoked fish. Follow Luis Benavente’s advice and buy the best quality products.

Ingredients

4 avocados
2 lettuce hearts, cut into julienne strips
100 ml (3½

Europe
Spain
Madrid
Fish course
Pescatarian
Gluten-free

Method

Halve the avocados and remove the stones. With a melon bailer, form small balls of avocado and refill the avocado skins with them.
Mix the lettuce with the mayonnaise, salt and pepper, and spoon a generous amount over each avocado half.
Place several strips of each type of smoked fish over the lettuce mixture.
Mix the grated carrot with the