Potato, Salmon, and Avocado Crostini, quick and easy recipe, perfect holiday appetizer to make in a short time even in advance.
Very simple and yummy these potato croutons salmon and avocado, a perfect appetizer for the holiday season and for a seafood menu enriched by robiola cheese, creamy and tasty.
Ingredients:
- 300g (10.5 ) red potatoes
- 1 egg
- 3 slices smoked salmon
- 60g (2 oz) robiola cheese
- 100g (3.5 oz) avocado
How to make Potato, Salmon, and Avocado Crostini:
- Wash the potatoes, remove the skin with a potato peeler, cut them into pieces and boil them about 10 minutes.
- Place the potatoes in a potato masher and collect the mash in a bowl, salt to taste and add the egg.
- Mix well divide the mixture into 3 or 4 pieces, make strands and crush them a little with your hand so they are oval shaped.
- Oil a frying pan and cook the croutons by turning them once, a few minutes both sides.
- Remove the potatoes from the pan and arrange them on the serving plate then spread with the robiola cheese.
- Peel and slice the avocado and arrange them on the robiola then add the salmon slices.
- Decorate with pink peppercorns and serve with arugula.
Bon appétit!
