Festive appetizer: Fish and avocado cocktail
Try-out for Xmas. This is a cheap and easy starter. Use inexpensive cut offs of fish like belly or tail. You can make the fish salad in advance. And assemble the coctail on the day. This is also nice on a piece of small toast with some sparkling wine. Or a nice lunch on a normal day.
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Festive appetizer: Fish and avocado cocktail
Try-out for Xmas. This is a cheap and easy starter. Use inexpensive cut offs of fish like belly or tail. You can make the fish salad in advance. And assemble the coctail on the day. This is also nice on a piece of small toast with some sparkling wine. Or a nice lunch on a normal day.
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Open in Cookpad AppSteps
- 1
Make the sauce. Put all the ingredients together
- 2
Keep half and use the other half for something else.
- 3
Put in the flaked fish and the diced avocado. Keep a small piece of fish to garnish
- 4
Cut the pepper very very fine. Keep 2 strips for garnish. Add
- 5
Cut the coriander and add
- 6
Put some rucola (tossed in olive oil) into 2 retro glasses.
- 7
Put on the salad. And garnish with fish pepper and coriander. Sprinkle with maldon salt.
- 8
Bon appetit
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