Smoked Salmon Cocktail with Guacamole Recipe
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.
Re-Calculate: Ingredients
Ingredients:
- 1 ripe, Fresh Hass Avocado
- 1 chile, finely chopped
- 1 oz. finely chopped onion
- 4 coriander seeds, crushed
- 1 tsp. lemon juice
- Salt
- 3 oz. yuca, peeled and washed
- 1 egg white
- 1 Tbsp. olive oil
- 2 smoked salmon filets
- 1 quail egg, cooked
- 1/2 oz. capers
- 1/2 oz. white onion
- 1/2 oz. red onion
- 1 leaf of lollo rosso lettuce (use as garnish)
- 1 leaf of arugula (use as garnish)
- 1 cherry tomato (use as garnish)
- 1 sprig of mint (use as garnish)
- 1 leaf 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.














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