Warm Smoked Salmon With Mashed Avocado And Pomelo Pulp Served With Foamy Lime
Warm smoked salmon is always one of my favourite, If it has prepared in the right technique and temperature.
The texture should be like tofu - soft and tender. The cooking temperature shouldn't exceed 55 degree celsius or else you will see the protein appeared on the salmon which will not be presentable and most probably the texture will not be as tender.
Oxidizing is always the main problem for handling avocado but a little bit of lime juice can still work but only for a couple of hours.
Pomelo can always do the tricks for any courses from appetizer, main course or dessert. As you bite it in your mouth the pulps burst and releases the juice - the feeling is so satisfying.
