Lamb Weston guerilla chilli guacamole

03.05.2021
  • 30 minutes
  • Serves 1

Ingredients

For the avocado cream:

  • Avocado, keep the skin 1
  • Crème fraiche 1 tbsp
  • Lemon juice 1 tsp
  • Small piece of chipotle chilli 1
  • Salt and pepper to season

For the salmon:

  • Skinless salmon fillet, of sushi quality 150g
  • Sesame oil 2 tsp
  • Teryaki sauce
  • Lamb Weston seasoned potato wedges, skin on

Method

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Chilli avocado preparation:
  1. Cut the avocado in half and remove the stone. Make sure the halves are cleanly cut as you will be presenting the dish in the skin
  2. Remove the flesh from the avocado and put into a blender, or mash with a fork
  3. Add the remaining ingredients and mix until smooth
  4. Using a blowtorch, scorch the inside of the avocado skin to prevent discolouration
  5. Fill the skins with the guacamole
  Salmon preparation:
  1. Cut the salmon into 3mm slices and drizzle with the sesame oil. Leave to marinate for a minimum of 5-10 minutes
  2. Pat the salmon dry before using a blowtorch to scorch the slices, then brush with a little teriyaki sauce
  Wedges: Use Lamb Westons seasoned potato wedges skin on and cook according to the instructions on the pack.  Fill the avocado skins with the guacamole and assemble the salmon and wedges on top before serving.
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