Smoked Salmon & Avocado Tartare on Crispy Won Tons
These were inspired by a dish I enjoyed at a restaurant in Portland, Oregon. They look as good as they taste. The combination of the pink salmon and the pale green avocado is delicate and fresh, the flavour rich and luscious. Making the crispy the won tons is actually really easy, but in a pinch, you can use a good-quality tortilla chip.
Ingredients
1 dozen won ton wrappers, cut in half on the diagonal
2 cups of peanut or grapeseed oil
12 slices of smoked salmon, approximately 20g each
2 avocados, ripe
1 roma tomato, seeded and diced
1/2 tbsp lime juice
1/2 tsp salt
1 jalepeno, minced finely
1 tsp garlic, minced finely
Flying fish roe to garnish
Cilantro or chives to garnish
Directions
In a heavy straight-sided skillet heat the oil to 250 degrees. Cook the wrappers for 30 seconds until golden. Drain and cool. Finely dice 1 of the avocados and mash the rest in a bowl. Stir together the mashed avocado, lime juice, salt, jalepeno pepper and garlic. Fold in the diced avocado and tomato. For assembly, place a spoonful of avocado in the centre of each wrapper. Roll up the smoked salmon and place on top. Garnish with fish roe or cilantro.