Seafood toasts with guacamole and salmon eggs
This trendy recipe, for an improved meal tray in solo or to share with friends during the aperitif, these tasty toasts can be adapted to all situations. The richness of the avocado, the freshness of the capers and the succulent seafood, a subtle mix of tastes that are going to make consensus with no doubts!
For 4 persons
300g of Frutti di Mare, to cook
200g of guacamole
The juice of 2 lemons
½ bunch of chervil
10cl of olive oil
1 tablespoon of salmon eggs
1 tablespoon of capers
4 slices of brown bread
1. Thaw and drain the seafood.
2. Peel and cut the avocado in large cubes, season with salt and pepper, add the lemon juice and mix with guacamole.
3. Brown the seafood over high heat for 3 to 4 minutes with a bit of oil, season and drain.
4. Dress on nice bread slices the guacamole mix, add the seafood and drop a few salmon eggs, capers and chervil.