Avocado Carpaccio with Smoked Salmon, Walnuts, and Cherries
Seamus uses a mandoline to thinly slice underripe avocados—pretty genius, right? That technique and this simple carpaccio (full of healthy fats and tons of flavor) are two of our new favorite things.
for the buttered walnuts:
½ cup walnuts
½ tablespoon grass-fed unsalted butter
Jacobsen flake finishing sea salt
for the carpaccio:
1 green avocado, halved, pitted, and peeled
Jacobsen’s flake finishing sea salt
walnut oil or extra virgin olive oil
6 rainier cherries, pitted and chopped
1 ounce smoked salmon, torn
2 tablespoons buttered walnuts
fresh mint leaves
1. Make the buttered walnuts: In a small skillet, cook the walnuts over high heat, tossing occasionally, for 1 minute. Add the butter and cook, tossing and stirring, until the butter melts and the walnuts are well coated, 1 to 2 minutes. Sprinkle with the salt and Espelette pepper.
2. Transfer the nuts to paper towels to drain and cool completely. The nuts will crisp as they cool.
3. Slice the avocado on a mandoline into very thin slices directly onto a serving plate. Sprinkle with salt, then drizzle with olive oil. Scatter the cherries all over, then drape the salmon on top.
4. Break 2 tablespoons of the buttered walnuts over the dish, then tear the mint leaves and scatter them over the top. Serve immediately.
Originally featured in A Chef on Two Ways to Cook with Avocado (Hint: It’s Not on Toast)