Canary Island Avocado & Carpaccio

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A lovely salad starter or main which is quite versatile ..

Serves 4:

4  Small Avocados
200 grams of either Iberian Ham or Smoked Salmon or Beef Carpaccio 
100 ml. Evoo from Spain
Freshly ground black pepper
1 Lemon for juicing
A sprinkle of sea salt to taste
Fresh chives - snipped 
Fresh parsley sliced very finely

Need either a good small icecream scooper or a sturdy teaspoon measuring spoon.  

Slice the chosen protein sources very thinly and finely or have the Deli Counter do so.

Lay the slices out on a serving dish, overlapping slightly.

Sprinkle with freshly ground black pepper and drizzle with Evoo. 
Leave to marinate for 30 minutes (covered in refrig.)

Now slice the avocados in half and remove the stone (or pit) and take care not to break  the rind of the avocados and scoop out the flesh, using a teaspoon.  Sprinkle the flesh with lemon juice to prevent it from turning dark brown.

Now place the balls of avocado flesh inside the avocado shells, interspersed with the marinated ham or the smoked salmon or the beef carpaccio and sprinkle with finely sliced chives, and finely sliced parsley.  

Drizzle with Evoo to taste and sea salt.

Serve cool ..

RECOMMENDED WINE:   A full tasting white with a fresh fruity aroma will team up very well with the buttery avocado.  I tend to prefer a young 100% Garnacha Rosé which makes an excellent choice.

Enjoy.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Canary Island Avocado & Carpaccio Posted: 11 June 2022 at 04:27
	A lovely salad starter or main which is quite versatile .. Serves 4: 4 Small Avocados 200 grams of either Iberian Ham or Smoked Salmon or Beef Carpaccio 100 ml. Evoo from Spain Freshly ground black pepper 1 Lemon for juicing A sprinkle of sea salt to taste Fresh chives - snipped Fresh parsley sliced very finely Need either a good small icecream scooper or a sturdy teaspoon measuring spoon. Slice the chosen protein sources very thinly and finely or have the Deli Counter do so. Lay the slices out on a serving dish, overlapping slightly. Sprinkle with freshly ground black pepper and drizzle with Evoo. Leave to marinate for 30 minutes (covered in refrig.) Now slice the avocados in half and remove the stone (or pit) and take care not to break the rind of the avocados and scoop out the flesh, using a teaspoon. Sprinkle the flesh with lemon juice to prevent it from turning dark brown. Now place the balls of avocado flesh inside the avocado shells, interspersed with the marinated ham or the smoked salmon or the beef carpaccio and sprinkle with finely sliced chives, and finely sliced parsley. Drizzle with Evoo to taste and sea salt. Serve cool .. RECOMMENDED WINE: A full tasting white with a fresh fruity aroma will team up very well with the buttery avocado. I tend to prefer a young 100% Garnacha Rosé which makes an excellent choice. Enjoy.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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