Smoked Salmon Stuffed Avocado with Chardonnay Chili Vinaigrette

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Smoked Salmon Stuffed Avocado with Chardonnay Chili Vinaigrette

Main Ingredients:

  • 2 Haas avocados
  • ½ lb smoked salmon, julienned
  • ½ lb baby arugula

For Vinaigrette:

  • ¼ cup + 2 tablespoons shallots
  • ¼ cup chardonnay chili vinegar
  • 2 tablespoons grainy mustard
  • ¼ cup avocado oil
  • ½ cup olive oil

 

Vinaigrette:

Place ¼ cup of shallots and vinegar in a small bowl and allow to macerate for 30 minutes. Add mustard and slowly add olive oil while whisking. Season with salt and pepper.

Stuffed Avocado:

Toss smoked salmon with 2 tablespoons of vinaigrette, and add salt and pepper to taste. Allow to marinate for 1 hour. Cut avocado in half and remove pit and slice thinly lengthwise. Spread an 8” piece of plastic wrap on a table or flat surface and place half of the avocado on the top with hollow side up. Season with Salt and pepper. Place one heaping tablespoon of salmon mixture in center. Lift plastic and avocado into palm of hand. Working in a circular motion, twist plastic wrap around avocado forming a tightly wrapped ball and encasing the salmon. (With the heat of your hands the avocado will form) Set aside in the refrigerator and continue with remaining avocados. Allow to cool completely, about 1 hour.

Cut avocado balls in half. Toss arugula with vinaigrette. Place avocado half in center of plate and top with the arugula. Drizzle with vinaigrette and finish with a drizzle of avocado oil.