Sunday, April 15, 2012

Stuffed salmon

This simple snack invokes memories of Peruvian ceviche. Get some smoked salmon, cut thinly and big enough to use as a wrap.

For the filling:
One avocado, cut in very small cubes
One green apple (Granny Smith), cut in very small cubes
100 gram brown shrimp (Dutch: grijze garnaal, French: crevette grise)
Spring onion, cut finely
Basil leaves, cut finely (optional).

For the dressing (taste for the right mix of the ingredients, you should taste the mustard):
Sour cream
Sharp mustard
Lemon or lime juice

Mix the filling and dressing and wrap the salmon around it. Don't use too much dressing, otherwise you won't taste the other ingredients. Keep in the fridge until serving. You can serve the stuffed salmon as part of a green salad. Serve with lemon wedges.

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