Most of us know and love guacamole, but this version has a bit more going on. Topped with hot-smoked salmon and garnished with preserved lemon, it’s more than a snack. And if you want to be OTT, garnish with lime fluff!
2 hot green chillies, chopped (remove seeds for a milder chilli hit)
½ tsp ground cumin
¾ tsp salt
½ cup chopped coriander (cilantro)
3 perfectly ripe avocados, halved, pitted and flesh scooped out
2 Tbsp lime juice
¼ small red onion, peeled and finely chopped
6 small cherry tomatoes, chopped, cores discarded
Fresh kaffir lime leaves
Preserved lemon wedges
1 Guacamole can be made by squishing ingredients together with a fork and turning the mixture into a purée, or try this method. Mash chillies, cumin, salt and half the coriander in a mortar with a pestle (or finely chop by hand). Add avocados, lime juice, onion, tomatoes and remaining coriander and semi-smash together, leaving it lumpy. Taste and adjust lime juice, salt and chilli – it should have a good fresh clean bite. If not serving immediately, cover the surface with plastic wrap and chill.
2 If you want to serve it with extras, start with the lime leaf fluff. Use scissors to snip the spines from the leaves. Chop leaves coarsely then process to a fluff in a spice grinder. Mop salmon with paper towels, Peel away skin and flake flesh. Rinse preserved lemon wedges discarding flesh. Pat rind dry with paper towels and slice thinly.
3 Put guacamole in a wide bowl and top with salmon and sliced preserved lemon. Sprinkle with lime leaf fluff and serve.
Guacamole is a classic ‘gotta-have’ with Mexican food as it works with so many dishes providing creaminess without richness, a hot and fresh bite and a gorgeous splash of colour. But don’t wait to cook Mexican before trying this – it’s fab anytime.
Lime leaf fluff gives an amazing lime scent, but it dissipates within an hour or two. Snip the leaves ahead of time but for best results whiz just before using.