Christmas dinners are here, get-togethers with friends, family meals and all the gatherings that take place on these festive dates, and since we like to make life easier for you, we have thought of telling you which is the elegant aperitif that never fails in ours.
These cups of Yogurt and avocado cream with smoked salmon tartare It meets the three characteristics that we love on these dates: It’s easy, it’s rich and it’s very colorful. You only need to get some pretty glasses to serve them and the rest is a piece of cake (which by the way, for a piece of cake, the one of the best artisan bread bakeries in Madrid, very top).
Set of 6 low Padova glasses El Corte Inglés
We start by chopping the smoked salmon (the better it is, the better the dish will turn out), into small pieces and even strips. we miss the salmon in the bowl and add the finely chopped chives and the capers, also chopped. Mix everything well and add the mustard, a pinch of freshly ground black pepper (with a pepper shaker like this one) and a drizzle of extra virgin olive oil.
Pepper Grinder, Light Wood Pepper Shaker Manual Spices Crusher for Kitchen (205mm)
in another bowl we beat the yogurt with the ripe avocado. If it is not ripe enough, you can speed up the process with the trick to ripen avocados that we show you in the video below.
Mix using a fork so that the avocado melts and once we get a fine cream, season with salt, pepper, dill, a few drops of Tabasco sauce and a drizzle of oil. Stir well and pass through a fine mesh strainer to make the cream very fine.
Fackelmann Stainless Steel Kitchen Strainer, Strainer with Round Edge 10 Cm, Fine Mesh Drainer Made of Stainless Steel, 23x10x4 cm, 1 pc
![Elaboration Cream of Yogurt and Avocado with Smoked Salmon Tartare](https://i.blogs.es/532eee/elaboracion-crema-de-yogur-y-aguacate-con-tartar-de-salmon-ahumado/450_1000.jpeg)
It is time to assemble the plate. Although we can do it in a large bowl, the appetizer wins if we serve it in individual glasses, so we put a little tartare and the yogurt cream on top. We decorate each glass with half a boiled quail egg, some mullet roe and some leaves of the herb that we like the most, in this case, fresh oregano, but it can be chives for example. Done, we already have the appetizer with which even our mother-in-law will make us wave.
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Photos | Direct to the palate
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