Smoked Salmon Cocktail with Guacamole

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

Prep Time, Cook Time, and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cook can vary depending on how far you scale the recipe. Start with the provided cooking time and watch for the desired results you are looking for.
Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results you are looking for. If your dish needs to meet a desired cooking temperature, please watch for that as well. As a general rule when cooking two or more dishes in the oven at the same time, allow for more cooking time and raise the temperature by approximately 25 degrees.
Adding Seasonings to taste: Start by adding Òto tasteÓ seasoning in small amounts increasing slowing for best results until you reach your desired amount.
Scaling Exceptions: Scaling will not work for all recipes, baked items requiring yeast, recipes containing a single large item such as a whole chicken, or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe, this may have a more desired result.

Tsp.	Tbsp.	Cups	Fluid Oz.	Milliliters	Other
1/4 tsp.				1 ml
1/2				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz.	30 ml
			1 1/2 oz.	44ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz.	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz.	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz.	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz.	125 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz.	150 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz.	175 ml
48 tsp.	16 Tbsp.	1 cup	8 oz.	237 ml	1/2 pint
		1 1/2 cups	12 oz.	355 ml
		2 cups	12 oz.	473 ml	1 pint
		3 cups	24 oz.	710 ml	1 1/2 pints
			25.6 oz.	757 ml	1 fifth
		4 cups	32 oz.	946 ml	1 quart or 1 liter
		8 cups	64 oz.		2 quarts
		16 cups	64 oz.		1 gallon

Category: Appetizer

Re-Calculate: Ingredients

Ingredients

1 1 1ripe Hass Avocado
1 1 1chili, finely chopped
1 1 1oz. OUNCE_USVolumefinely chopped onion
4 4 4coriander seeds, crushed
1 1 1tsp. TEASPOON_USVolumelemon juice
1 1 1Tbsp. TABLESPOON_USVolumeolive oil
salt
3 3 3oz. OUNCE_USVolumeYucca
1 1 1egg white
2 2 2smoked salmon
1 1 1quail egg
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
leaf of Lollo Rosso lettuce (use as garnish)
leaf of arugula (use as garnish)
cherry tomato (use as garnish)
sprig of mint (use as garnish)
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 chili, the crushed cilantro, salt and a little lemon juice, so it doesn't turn black. Mix everything well.
Yucca Veil
Grate the yucca 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 200º F. Once dry, let it cool down and cut in pieces. Fry in olive oil.
Stuffed smoked salmon cannelloni
Chop all the ingredients and stuff the salmon shaping it 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 yucca veil. Arrange the leaves harmoniously and add a slice of cherry tomato.