Avocado and Potato Flower Recipe with Salmon Vinaigrette
- - For 4 people:
- 2 avocados
- 3 potatoes
- 1 sheet of brick paste
- 18-20 prawns
- 2 tablespoons salmon roe
- 1 tablespoon poppy seeds
- 1 tablespoon sesame
- 1 nut of butter
- extra virgin oil
- 1 pinch of black salt (optional)
Preparation of the avocado and potato flower recipe with salmon vinaigrette
Put the potatoes to cook in boiling water with salt for 22-25 minutes. Let them cool and cut them into slices. Reservation.
Cut the sheet of brick paste into eight triangles. Place them on a baking sheet. Brush with butter. Sprinkle with poppy seeds, sesame and black salt. Bake at 200 ° C for 2-3 minutes, until crispy.
In a pan with a little oil, sauté the prawns with salt and parsley. Reservation. On the other hand, peel the avocados and cut them in half moons.
For the vinaigrette, mix in a bowl, oil, vinegar, salt and salmon roe. Prepare the dish by making a kind of flower with the potato slices placed in a circle, on top of the avocado half moons and the prawns in the center. Dress with the vinaigrette. Accompany with the crunchy sesame and poppy.
To accelerate the ripening process of avocado, wrap in newspaper.