Guacamole with rice and almond tortilla
1 large ripe avocado (or 2 small)
1 clove of garlic
1 teaspoon dried chives
2-3 sprigs of fresh parsley and chives
1 pinch of ground coriander
Juice of ½ lemon
Salt and pepper
2-3 sundried tomatoes
2-3 tablespoons walnut oil
1 pinch dried leeks
Olives, some greenery, rice and almond tortilla (the recipe soon) and smoked salmon for the presentation
Peel the avocado and cut it into cubes. Transfer the cubes in a small bowl. Sprinkle with lemon juice and mash with a fork. Season with pepper, coriander, salt, walnut oil. Mix well.
Finely chop the tomatoes by removing the seeds. Soak dried tomatoes in boiling water, drain and chop fine too. Chop the parsley and chives. Press the garlic. Add all ingredients to the mashed avocados. Mix and cover the bowl with transparent foil. Refrigerate until ready to serve.
Present the guacamole on rice and almond tortilla. Garnish with smoked salmon, thyme and olives.