Un appetizer o incoming very particular: the coconut ajoblanco with smoked salmon reinterprets the traditional White garlic (we already did it with the mango white garlicDo you remember?) To turn it into a real delicatessen.

You only need almonds, garlic, stale bread, oil, vinegar and coconut milk. Can be combined with smoked salmon, with baby squid, with mojama, with prawns, with salmon roe ... A phenomenal combination with all the flavors of the sea.

Coconut ajoblanco with smoked salmon

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The coconut ajoblanco with smoked salmon reinterprets the traditional ajoblanco to turn it into an authentic delicatessen.

Ana Valdes

Recipe type: snacks
Calories: 325
Rations: 4

Cooking time: 7M
Total time: 7M

Ingredients

40 g of bread from the day before
120 g of raw almonds (they also serve fried, but peeled)
2 cloves of garlic
200 ml of coconut milk (better if it is previously in the fridge)
200 ml cold water
1 teaspoon of salt
2 tablespoons vinegar
50 ml of olive oil (half a beaker)
100 g smoked salmon

Preparation

We immerse the bread in the cold water for 5 minutes.
Put the bread, water, almonds, garlic and coconut milk in the glass. We crush during 1 minute at progressive speed 7/10.
We add the salt and vinegar. We program speed 4, no time and we are pouring the oil little by little on the lid so that it slowly descends through the mouth and thus emulsifies the mixture.
We serve in bowls or individual glasses with the smoked salmon cut into shavings and a drizzle of olive oil topping the ajoblanco.

Notes

The portions are not very large. You have to keep in mind that it is a starter or appetizer and that it is very filling.[br][br]With this amount of water, a thick cream is obtained. If you like it lighter, add more water and beat again for 5 seconds at speed 5.[br][br]It must be served very cold, so it is better that the coconut milk is previously in the refrigerator.

Equivalences with TM21

More information - Mango ajoblanco

ThermoRecetas

Coconut ajoblanco with smoked salmon