Marinated salmon with avocado and sour cream

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A beautiful and refreshing tapa for this summer.

This is a beautiful and refreshing tapa you can serve this summer. You can use glasses to make the experience different as it looks like a dessert or a sorbet, but savoury, with different textures. You always can plate it up using a cutter to make rounds as it looks elegant too.

As the salmon has to marinate, you can do it in advance and keep it in the fridge so when your guests arrive you only have to plate up.

Ingredients (4 tapas)

200 g salmon, 100 g fine salt, 100 g sugar, 2 ripe avocados, 2 tsp of grainy mustard, 2 spring onions, 1 lime, 4 tbsp soured cream, chives, 1 tbsp cider vinegar, salt, black pepper, 3 tbsp of extra virgin olive oil

STEP BY STEP

In a bowl, mix the fine salt and the sugar. Make a bed with half of the mixture in a rectangular container (if it’s a glass container it’s better as it doesn’t keep the fish’s smell), set the portion of salmon and cover with the other half of the mixture. Keep in the fridge for 12/16 hours, flipping over every six hours.

Once the salmon is cured, chop it into small pieces. Chop the spring onions too. Put them in a bowl and season with a pinch of salt, black pepper, the cider vinegar, the mustard and the extra virgin olive oil. Mix everything well. Cover with cling film and keep it in the fridge for four hours.

In a small bowl, mash the avocado and season with a pinch of salt and the juice of half a lime.

Put two tablespoons of avocado mash at the bottom of a small transparent glass. Then, fill with the marinated salmon and decorate with a bit of soured cream on top.

Garnish with finely chopped chives sprinkled on top.

If you want to offer a lovely wine for this tapa, a good option is Lope de Haro Rioja Blanco. We offered this match at the Sunday Tapas Lunch at Cambridge Wine Merchants and people loved it.

Grape: Viura

Viura or Macabeo is a white variety of wine grape. It is widely grown in La Rioja and the Cava producing areas south of Barcelona in Spain and the Languedoc-Roussillon region of France.

Lean and refreshing, with good acidity and green fruit. It has enough focus to cut through food with its green apple, palate-cleansing flavours and a little herbal note on the aftertaste.

Buen provecho!

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