READY IN
40 mins
40 mins
Avocado with Grapefruit Chutney and Smoked Salmon
Recipe by Graham
A lovely little recipe for a starter that freshens the palate while delivering a bundle of flavours. So easy to do and prepare in advance. With just a touch of bitterness, the grapefruit chutney contrasts the gentle taste and texture of the avocado and is lifted by a hint of ginger. The smoked salmon (or trout) adds the final touch with just a suggestion of saltiness.
Vegetarian Shepherd's Pie 
Poire Belle Hélène (Poached Pears) Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
A Top Choice Recipe for Entertaining
Ingredients for Avocado with Grapefruit Chutney and Smoked Salmon
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
Serves 4:
1
red onion
½ oz
fresh ginger
2
Florida grapefruit
1 tablespoon
honey
1 teaspoon
wine vinegar (red or white)
salt & freshly ground black pepper
1
avocado
1 slice
smoked salmon (or smoked trout)
4 sprigs
chives
How to Cook Avocado with Grapefruit Chutney and Smoked Salmon
- Peel and finely chop the onion. Place in a pan with a couple of tablespoons of olive oil. Peel the ginger and grate the flesh. Add to the onion in the pan and apply gentle heat to sweat the onion and ginger (about 5-10 minutes).
- Meanwhile, wash and remove the zest from one of the grapefruit. Peel both grapefruit and remove the segments, free of pith and membrane (see guide below). Place the segments in a pan along with the onion and ginger. Stir in the zest, the honey, wine vinegar, salt and freshly ground black pepper. Allow to cook gently for 20 minutes. stirring from time to time. The 'chutney' should then be allowed to cool completely before use.
- Peel an avocado and cut into small dice. Share the fruit around between four wide, low glasses (or verrine glassess if you have them). Add some chutney to each glass and finish with several thin strips of smoked salmon (or trout). Decorate with chopped chives and serve well chilled. This is a wonderful starter for a meal when entertaining.
------ USEFUL GUIDE FOR SEGMENTING A GRAPEFRUIT ------- *** Cut off the top and bottom of the fruit just enough to expose the flesh. *** Begin slicing off the peel, cutting from the top to the bottom, following the curve of the fruit. The goal is to remove all of the pith without sacrificing too much of the edible flesh. *** Continue from top to bottom, all the way round the grapefruit. Go back and trim off any remaining bits of pith. *** To remove the first segment, cut from the outside to the center just inside the membrane on either side of a section. Remove the section to a bowl. *** Cut inside the membrane on the left side of the next segment. Leave the knife in the center of the fruit, roll it up to the right so the knife is pulling the segment from the membrane on the other side, lifting out the segment as you roll the knife up to the right. *** By pulling the segment off of the membrane on the right side, rather than cutting it, you'll remove all of the fruit's flesh with the segment intact and not leave some attached to the membrane. Less waste, more to eat! *** Repeat this step as you remove each segment. First cutting down the left side of the section and then rolling the knife up to pull the section away from the membrane on the right side of the segment.
GRAHAM'S HOT TIP:
The grapefruit 'chutney' can be made the day before and refrigerated overnight. It then only takes a few minutes to make up each verrine glass.
Reviews of Avocado with Grapefruit Chutney and Smoked Salmon
| April 08 2019 It looked easy and it was. I tried this out on the family first before trusting it to a meal later in the week when we were entertaining some friends. It was a smash hit all round. Light, delicate flavors with a zesty tang to prepare the palate for a meal incuding beef wellington. This one's a keeper, particularly since I was able to do the cooking part the day before. ariasecho (2 reviews) |
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