Date posted: 03/05/2021

Lamb Weston guerilla chilli guacamole

  • Serves 1
  • Timing: 30 mins
Votes: 1 Average: 5


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


The page that you are currently reading is an ad feature
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.
Back to Top