Smoked Salmon Guacamole Bombs
Roni Brunn - @finefreshflow
Whether you make the guacamole from scratch or use ready-made guac, these bombs deliver the best of brunch in a beautiful, lush bite.
5.3oz Nordic Catch Cold Smoked Salmon
2 medium tomatos
Cilantro for garnish
1 medium or 2 small avocados
2 teaspoons of finely minced shallot
2 teaspoons roughly chopped cilantro or other light herbs like mint, dill, or parsley + more for serving
Juice from 1 lime
1/2 teaspoon cumin
Pinch of cayenne or to taste
Optional: 1/2 jalapeño deseeded and chopped finely
Nordic Catch Sea Salt to taste, about 1/8 teaspoon
Halve the tomatoes lengthwise. Remove the seeds and cut out the crown if too tough to eat.
Salt lightly and set tomato halves aside.
To make the guacamole, mash up the avocado with a fork.
Immediately add the lime juice to minimize oxidation.
Add the rest of the guacamole ingredients to the avocado mixture and stir to combine.
Under-salt the guac to let the salmon’s fresh sea saltiness shine through.
Spoon guacamole into tomato halves. You may have extra guac depending on your tomatoes’ sizes.
Drape smoked salmon on each bomb and top with extra herbs.
Along the way