Smoked Salmon Carpaccio Recipe

Time30m

Serves4

Grilled Pineapple, Pepita Chile Crunch, Avocado Mousse, Cilantro

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Ingredients

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1
Prepare the Avocado Mousse
Cut the avocados in half, remove the pit, and scoop the flesh into a blender. Blend until smooth. Add a pinch of salt, lime juice to taste, and a few cilantro leaves. Blend again until creamy. Transfer to a bowl and refrigerate until ready to serve.
2
Grill the Pineapple
Preheat a grill or grill pan over medium heat. Cut the pineapple into rings or chunks and grill for about 3-4 minutes on each side until caramelized and grill marks appear. Remove from the grill and let cool slightly before chopping into small pieces.
3
Prepare the Pepita Chile Crunch
In a small pan, toast 1/2 cup of pepitas (pumpkin seeds) over medium heat until they start to pop. Add a pinch of salt and a sprinkle of chili powder. Stir until well combined and remove from heat. Allow to cool.
4
Assemble the Carpaccio
On a large plate, arrange the smoked salmon in a single layer. Spoon the avocado mousse over the salmon, followed by the grilled pineapple. Sprinkle the pepita chile crunch over the top and garnish with fresh cilantro leaves.