Guacamole is a typical Mexican avocado-based sauce, and its origins date back to the Aztecs.
In this recipe, Federica Cegalin, author of the cooking blog “Il profumo del déjà vu” (“The Aroma of Déjà Vu”), chose to pair the spicy guacamole with the sweet Veneziana, thus creating a game of contrasts between sweet and savory.
Made in Loison recipes are “smart” ideas to use the panettone in a simple and creative way, thus creating new sweet and savory dishes.
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For this dish, you can either read the following instructions or watch the video-recipe.
Sprinkle the smoked salmon fillet on both sides with sumac and dill. Rub it to let them stick well and cut it into thin slices like a carpaccio. Keep it aside and let it rest.
Cut the Veneziana into two rectangular slices, fillet them, and put them in the oven at 250°C (482°F) for 5 minutes.
Cook the eggs for 6 minutes starting from the boiling, move them into iced water to stop the cooking, and peel them.
Cut the avocado in half length-wise, take off the pit, cut the pulp roughly into pieces, pour them in a bowl, and squeeze the lime juice.
Add the finely cut onion and the oil. Mash it with a fork, salt, and pepper it, and add the Pequin chili pepper. Lastly, add the diced tomato (without seeds) and mix everything.
Place the guacamole on the Venziana croutons, add the salmon roses and the half-hard egg cut in half.