Smoked Parrotfish salad with avocado and banana chips
- 1 cold smoked parrotfish fillet
- 2 avocados
- 3 bananas
- 1 tablespoon of honey
- Olive oil
- 2 celery stalks
- Fresh lime juice (1/2 a lime)
- 2 chillis
- 1 small purple onion
- Saffron filaments
Begin by longitudinally cut the bananas in strips (1/2 cm height) Be careful not to break them. Depending on the size of the banana, you may obtain a larger or smaller number of strips. Place them on a board, on top of vegetable paper and roast them at 150ºC for 60min. Take the out of the oven and let the cool at room temperature. Check their consistency. If you prefer the “crunchy”, place them again in the oven until the desired consistency is obtained. However, please note that these chips will be stuck in a “zig zag” manner to a tooth pick, it would be more interesting to let them dehydrated, but moldable enough.
Cut the cold smoked parrotfish into tiny pieces and place them in a bowl.
Remove the seeds from the chillies, cut them into thin slices and add them to the rest of the ingredients.
Season the salad with the lime jus, honey, olive oil, salt, filaments of saffron and paprika. Mix it well with a spoon.
At last, peel the avocados. Cut 1 and ½ avocados into small cubes and place them into the salad, mixing it carefully. The other ½ avocado should be cut in slices and placed on top of the salad when serving it.
Taste the salad. Add more salt if needed. Please note that cold smoked fish tends to be salty.
Serve the salad in bowls or in tall glasses, accompanied by the banana chips stuck to toothpicks in “zig zag”.