Recipes

Lamb Weston guerilla chilli guacamole

Name: Lamb Weston guerilla chilli guacamole
Total time: 30 min
Yield: 1 servings
Ingredients: For the avocado cream:; 1 Avocado, keep the skin; 1 tbsp Crème fraiche; 1 tsp Lemon juice; 1 Small piece of chipotle chilli; Salt and pepper to season; For the salmon:; 150g Skinless salmon fillet, of sushi quality; 2 tsp Sesame oil; Teryaki sauce; Lamb Weston seasoned potato wedges, skin on

03/05/2021

Serves 1
Timing: 30 mins

Rating

Votes: 1 Average: 5

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:

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
Remove the flesh from the avocado and put into a blender, or mash with a fork
Add the remaining ingredients and mix until smooth
Using a blowtorch, scorch the inside of the avocado skin to prevent discolouration
Fill the skins with the guacamole

Salmon preparation:

Cut the salmon into 3mm slices and drizzle with the sesame oil. Leave to marinate for a minimum of 5-10 minutes
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.