Avocado with smoked salmon and hollandaise sauce
(Aguacate con salmon ahumado y salsa holandesa)

A new mexican cuisine recipe for an fancier appetizer that includes one basic element from french cuisine as well as one ingredient in the form of the hollandaise sauce and the french endive. Making a good hollandaise sauce will be a challenge to anyone who has never tried to make it; so take your time, a good hollandaise sauce is smooth and won’t separate.

| Yield: 6 people | Preparation: | Cooking time: | Total time: | | by:

Avocado with smoked salmon and hollandaise sauce


* 3 avocados
* 1/2 lb. smoked salmon
* 18 french endive leaves
* 2 tablespoons lemon juice
* more lemon juice for the avocados
* 3/4 cup melted butter
* 3 egg yolks
* 1 tablespoon lemon juice
* Salt and pepper


1) First, we start by preparing the hollandaise sauce:

Melt the butter over low heat then allow it to cool down. Pour the egg yolks and lemon juice in a bowl and place in a bain marie, add salt and pepper to taste, simmer until it thickens, whisking constantly.

Pour the melted and cold butter in the sauce, by driblets, whisking as you would for mayonnaise, to obtain a smooth and soft consistency.

2) Wash the endive leaves and drain. Slice in strips, use it to decorate the dishes you will serve this appetizer on.

3) Slice the smoked salmon into thin strips and place on top of the bed of sliced endives.

4) Cut the avocados in halves, remove their seed and cut into thin slices and place on top of the salmon; sprinkle a few drops lemon juice over the avocados.

Pour a little bit holandaise sauce over the avocados and smoked salmon, then the rest in a sauce boat.

Serve this appetizer immediately...

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