Smoked salmon with avocado

P. Breathnach · 29-10-2009 01:11PM #1

I was planning a menu, and I thought of combining smoked salmon and avocado in my starter. I was unable to decide whether they would work well together, so I didn't try it.

For future reference, I submit the question to those here whose palates are more sophisticated than mine: would you combine them?

olaola · 29-10-2009 01:18PM

They're both quite oily, so maybe not. I think avocado goes very well with prawns though!

Pembily · 29-10-2009 05:42PM

Lidl smoked salmon and avacado is fab, as the lidl smoked salmon is cooked first so its alot less oily, aldi do a version too. If you look for smoked cooked salmon its much less oily and perfect with avacado!!!

Enjoy...

Miaireland · 30-10-2009 03:48PM

I would go for prawns with the avocado rather than the salmon. I find that they are a bit too oily together and that the salmon is a bit too overpowering for the avocado.

P. Breathnach · 02-11-2009 05:19PM

Thanks, people, for the comments.

I see no problem with prawns with either smoked salmon or avocado.

I'm not sure that oiliness is the problem with combining smoked salmon and avocado. I normally serve avocado with vinaigrette, which has plenty of oil in it. Last week, having rejected the idea of using avocado, I made parcels of smoked salmon filled with cream cheese and chives, which I think worked very well.

Just for the hell of it, and because I had it available, I put a couple of slices of avocado on each plate. People seemed to like the starter, but nobody put avocado and smoked salmon on the fork together; they ate one, then the other.

olaola · 02-11-2009 05:48PM

P. Breathnach wrote: »

Thanks, people, for the comments.

I see no problem with prawns with either smoked salmon or avocado.

I'm not sure that oiliness is the problem with combining smoked salmon and avocado. I normally serve avocado with vinaigrette, which has plenty of oil in it. Last week, having rejected the idea of using avocado, I made parcels of smoked salmon filled with cream cheese and chives, which I think worked very well.

Just for the hell of it, and because I had it available, I put a couple of slices of avocado on each plate. People seemed to like the starter, but nobody put avocado and smoked salmon on the fork together; they ate one, then the other.

I use vinegrette & oil on avocado too - I think the vinegar cuts through it well. And the oil just adds a nice flavour. For me it's more about two substancial things going into my mouth with a similar texture. Interesting about the fork thing though!

P. Breathnach · 02-11-2009 06:04PM

olaola wrote: »

... Interesting about the fork thing though!

One reason why I thought about putting things on the fork together is something I noticed in watching Masterchef. The judges there seem always to seem to fill the fork with a bit of each component of a dish. Sometimes a good deal of skill is involved, almost as much as in preparing the dish. I generally don't eat like that, and I think most people don't. I might spear a bit of vegetable with a bit of meat or fish, and try to get some of the sauce with them. That's complicated enough for me. Typically I might have four vegetables on the plate, and can't see myself trying to make mini-kebabs for every mouthful. So if I have two things on the plate that don't work together on the palate, that's fine: I eat one, then the other, and I have other things on the plate to make the rotation interesting.

Smoked salmon with avocado

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