Salmon Fillet with Avocado and Crispy Potato Strips

Ingredients

• 2 ripe avocados
• 3 ripe tomatoes
• 1 EL lemon juice
• 2 EL olive oil
• Salt
• Pepper (freshly ground)
• 1 Garlic clove
• 2 large potatoes
• 200 ml plant oil (for frying)
• 4 salmon fillets (pre‑cooked, skinless, about 160 g each)
• flour (for dusting)
• 2 EL plant oil
• 30 g Butter

Instructions

1. 1.

   Halve the avocados, remove the pits, squeeze out the flesh and mash with a fork. Wash the tomatoes, quarter them, remove seeds and stems, and dice the flesh finely. Mix the avocado, lemon juice, and olive oil together and season with salt and pepper.

2. 2.

   Peel the garlic, press it into the avocado salsa and stir in. Peel and wash the potatoes, use a vegetable peeler to cut long strips, rinse under running water, pat dry on kitchen paper, then deep‑fry in hot oil until golden yellow. Drain on kitchen paper and season with salt and pepper.

3. 3.

   Wash, pat dry, salt, and pepper the salmon fillets, lightly dust with flour, and sear in a pan with hot oil on both sides. Reduce heat, add butter, flip the fillets, and cook through. Spoon the salsa onto plates, place one salmon fillet on top of each, garnish with potato strips, and serve.