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This is an elegant alternative to a typical seafood cocktail recipe. Presented in a martini glass, this stuffed, smoked salmon cannelloni and fried yuca garnish sit on top of a serving of guacamole for an appetizer that will please your eyes and tantalize your taste buds. Ingredients 1 1 1ripe, Fresh Hass Avocado 1 1 1chile, finely chopped 1 1 1oz. OUNCE_USVolumefinely chopped onion 4 4 4coriander seeds, crushed 1 1 1tsp. TEASPOON_USVolumelemon juice Salt 3 3 3oz. OUNCE_USVolumeyuca, peeled and washed 1 1 1egg white 1 1 1Tbsp. TABLESPOON_USVolumeolive oil 2 2 2smoked salmon filets 1 1 1quail egg, cooked 1/2 0.5 0.5oz. OUNCE_USVolumecapers 1/2 0.5 0.5oz. OUNCE_USVolumewhite onion 1/2 0.5 0.5oz. OUNCE_USVolumered onion 1 1 1leaf of lollo rosso lettuce (use as garnish) 1 1 1leaf of arugula (use as garnish) 1 1 1cherry tomato (use as garnish) 1 1 1sprig of mint (use as garnish) 1 1 1leaf of endive (use as garnish) Instructions Guacamole Peel the avocado and mash it with a fork until it has a creamy consistency. Add the chopped onion, the finely chopped chile, the crushed cilantro, salt and a little lemon juice. Mix everything well. Yuca Veil Grate the yuca and mix the resulting puree with one egg white. Add salt. Spread over a Silpat® or waxed paper and dry it in the oven at 200 degrees F. Once dry, let it cool down and cut in pieces. Fry in olive oil. Stuffed Smoked Salmon Cannelloni Chop the cooked quail egg, capers and remaining onions. Stuff the salmon shaping them like cannelloni. Serving Suggestions: Presentation In a martini glass put a couple of tablespoons of guacamole, top it with the stuffed cannelloni and then the yuca veil. Arrange the leaves harmoniously and add a slice of cherry tomato.   * Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 2

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