Cold-smoked salmon “taco” with avocado dressing

Ingredients (4 servings):
 12 taco shells
 300-400 g cold-smoked salmon
 Sour cream
Avocado dressing:
 1 avocado
 Good-quality olive oil
 Freshly pressed lemon juice
 Salt and freshly ground black pepper
 A little fresh coriander, if you want
 1 mango
 1 red bell pepper
 Coriander
Fennel salad:
 1 fennel
 Good-quality olive oil
 Freshly pressed lemon juice
 Salt and freshly ground black pepper
 Romaine lettuce or other salad leaves

1

Cut the smoked salmon into cubes or whatever shape you prefer.
Wash the salad, using a salad spinner to get rid of most of the water, if you have one.

Scoop out the avocado flesh and mash it with a fork, stirring in a little olive oil, lemon juice, salt and pepper.

Wash the fennel, cut it into thin slices and mix it together with some drops of oil, lemon juice, salt and pepper.

Peel and dice the mango. Wash and dice the bell pepper.

Heat the taco shell and assemble your taco however you like.

– Recipe developed in collaboration with Charles Tjessem

Ingredients

Ingredients (4 servings):
 12 taco shells
 300-400 g cold-smoked salmon
 Sour cream
Avocado dressing:
 1 avocado
 Good-quality olive oil
 Freshly pressed lemon juice
 Salt and freshly ground black pepper
 A little fresh coriander, if you want
 1 mango
 1 red bell pepper
 Coriander
Fennel salad:
 1 fennel
 Good-quality olive oil
 Freshly pressed lemon juice
 Salt and freshly ground black pepper
 Romaine lettuce or other salad leaves

Directions

1

Cut the smoked salmon into cubes or whatever shape you prefer.
Wash the salad, using a salad spinner to get rid of most of the water, if you have one.

Scoop out the avocado flesh and mash it with a fork, stirring in a little olive oil, lemon juice, salt and pepper.

Wash the fennel, cut it into thin slices and mix it together with some drops of oil, lemon juice, salt and pepper.

Peel and dice the mango. Wash and dice the bell pepper.

Heat the taco shell and assemble your taco however you like.

– Recipe developed in collaboration with Charles Tjessem

Cold-smoked salmon “taco” with avocado dressing