Derek > wrote in news:NUpdb.151905$DZ.27055
@news04.bloor.is.net.cable.rogers.com:

> I eat them sliced or cubed with sushi rice, topped with a mixture
> of soy sauce/wasabi/sesame oil and toasted sesame seeds.

I scoop them out of the skins with a tablespoon (being sure to scrape the
outermostl light green part from the skin, my favorite part of the fruit),
and dump them into a bowl with lime juice (one lime for every 2 avos) to
preserve the color. Adds some nice flavor, as well. I usually eat them with
a bit of mayo.

On Tue, 23 Sep 2003 16:32:37 GMT, "Peter Aitken"
> wrote:


>A good avocado is a wonderful excuse to pull out the 25 year old balsamic
>vinegar - a great combination even if your vinegar is not so old!


I have never had 25-year-old balsamic vinegar.
I did buy a very small bottle of 15-year-old once.

My daughter used it all up on sliced cucumber one weekend while we
were out of town.
She said it was very, very tasty.

She maybe should have had the foresight to use it on avocado.

I have found that avocado goes great with anything and everything in
any kind of green salad with balsamic vinegar.

BC
:*)

We have avocados in season most of the year - but now that it is
spring (in New Zealand) they are beginning to arrive thick and fast
and with good flavour.

We use avocados in a variety of ways. I find they can be a bit
softish and squishy in a salad, but for a great starter (we call them
entrees) lay out a couple of thin slices of smoked salmon,on a plate,
and then a fanned-out avocado half. To do this, you destone the
avocado and place one half flat side down on a cutting board. Slice
thinly from the small end to the large, and then lifting carefully put
onto the plate and fan it out. brush fresh lemon juice over the
avocado. Grind black pepper over, and a little oily vinagrette and a
wedge of lemon. Just heavenly! Garnish with parsley as well.

Another trick I use is to put a slice of avocado on a rice cracker
with a dob of chilli chutney on top and a little dab of blue cheese on
the side - and grind black pepper on top. You can use ciabatta bread
or crostini for this as well - goes just as good. Looks pretty too.
Serve with drinks.

(BTW Hass avocados are ready when the little pip thing at one end of
the avocado pops out easily.)
TigsNona

On Mon, 06 Oct 2003 20:14:34 +1300, Tigsnona
> wrote:

> lay out a couple of thin slices of smoked salmon,on a plate,
> and then a fanned-out avocado half. To do this, you destone the
> avocado and place one half flat side down on a cutting board. Slice
> thinly from the small end to the large, and then lifting carefully put
> onto the plate and fan it out. brush fresh lemon juice over the
> avocado. Grind black pepper over, and a little oily vinagrette and a
> wedge of lemon. Just heavenly! Garnish with parsley as well.

Would you please explain this again sloooowly? I love all
the ingredients, but I'm having a hard time picturing it.

sf > wrote in message >. ..
> On Mon, 06 Oct 2003 20:14:34 +1300, Tigsnona
> > wrote:
>
> > lay out a couple of thin slices of smoked salmon,on a plate,
> > and then a fanned-out avocado half. To do this, you destone the
> > avocado and place one half flat side down on a cutting board. Slice
> > thinly from the small end to the large, and then lifting carefully put
> > onto the plate and fan it out. brush fresh lemon juice over the
> > avocado. Grind black pepper over, and a little oily vinagrette and a
> > wedge of lemon. Just heavenly! Garnish with parsley as well.
>
> Would you please explain this again sloooowly? I love all
> the ingredients, but I'm having a hard time picturing it.

Halve the avocado. Make thin slices lengthwise (all the way through
the bloom end, or do you leave it intact at that end?) and fan these
slices out upon the salmon. The fanning sounds like the same sort of
thing that's sometimes done with strawberries (although those are
usually left intact at the stem end.)

Peeling first might be a good idea.

Greg Zywicki

On Tue, 07 Oct 2003 06:52:58 GMT, sf > wrote:

>On Mon, 06 Oct 2003 20:14:34 +1300, Tigsnona
> wrote:
>
>> lay out a couple of thin slices of smoked salmon,on a plate,
>> and then a fanned-out avocado half. To do this, you destone the
>> avocado and place one half flat side down on a cutting board. Slice
>> thinly from the small end to the large, and then lifting carefully put
>> onto the plate and fan it out. brush fresh lemon juice over the
>> avocado. Grind black pepper over, and a little oily vinagrette and a
>> wedge of lemon. Just heavenly! Garnish with parsley as well.
>
>Would you please explain this again sloooowly? I love all
>the ingredients, but I'm having a hard time picturing it.

Seems simple to me. 1/2 avocado out of the shell. Place ex-pit side
down. and slice horizontally 1/8" to 1/4" or whatever you can manage.
Lift the sliced half onto a plate. Gently spread it out a bit so that
the half is no longer a half-oval solid, but a series of thin slices
-- a la a fanned-out strawberry. Dress and garnish as mentioned. Oh,
jeez, I'm hungry.

On Tue, 07 Oct 2003 16:28:46 GMT, Frogleg > wrote:

>On Tue, 07 Oct 2003 06:52:58 GMT, sf > wrote:
>
>>On Mon, 06 Oct 2003 20:14:34 +1300, Tigsnona
> wrote:
>>
>>> lay out a couple of thin slices of smoked salmon,on a plate,
>>> and then a fanned-out avocado half. To do this, you destone the
>>> avocado and place one half flat side down on a cutting board. Slice
>>> thinly from the small end to the large, and then lifting carefully put
>>> onto the plate and fan it out. brush fresh lemon juice over the
>>> avocado. Grind black pepper over, and a little oily vinagrette and a
>>> wedge of lemon. Just heavenly! Garnish with parsley as well.
>>
>>Would you please explain this again sloooowly? I love all
>>the ingredients, but I'm having a hard time picturing it.
>
>Seems simple to me. 1/2 avocado out of the shell. Place ex-pit side
>down. and slice horizontally 1/8" to 1/4" or whatever you can manage.
>Lift the sliced half onto a plate. Gently spread it out a bit so that
>the half is no longer a half-oval solid, but a series of thin slices
>-- a la a fanned-out strawberry. Dress and garnish as mentioned. Oh,
>jeez, I'm hungry.

Yes that's exactly it. I forgot to say to peel the avocado; I thought
that would be self-explanatory. I leave the stem-end intact and slice
as you describe down to about half an inch (or less if I can). The
fruit is then placed next to the smoked salmon (not on top of it) and
garnished.

I first encountered this dish at a very posh restaurant and it seemed
so easy to copy that I have done it many times since when I have
dinner parties. It is not suitable for buffet - although I have
combined smoked salmon and avocado on thinly sliced ciabatta or french
bread and decorated with parsley sprigs and/or a dob of thick french
mayonnaise. Lots of freshly ground black pepper. Looks good on a
large plate to hand round - or on the buffet table.
TigsNona

On 7 Oct 2003 06:15:44 -0700, (Greg
Zywicki) wrote:

> sf > wrote in message >. ..
> > On Mon, 06 Oct 2003 20:14:34 +1300, Tigsnona
> > > wrote:
> >
> > > lay out a couple of thin slices of smoked salmon,on a plate,
> > > and then a fanned-out avocado half. To do this, you destone the
> > > avocado and place one half flat side down on a cutting board. Slice
> > > thinly from the small end to the large, and then lifting carefully put
> > > onto the plate and fan it out. brush fresh lemon juice over the
> > > avocado. Grind black pepper over, and a little oily vinagrette and a
> > > wedge of lemon. Just heavenly! Garnish with parsley as well.
> >
> > Would you please explain this again sloooowly? I love all
> > the ingredients, but I'm having a hard time picturing it.
>
> Halve the avocado. Make thin slices lengthwise (all the way through
> the bloom end, or do you leave it intact at that end?) and fan these
> slices out upon the salmon. The fanning sounds like the same sort of
> thing that's sometimes done with strawberries (although those are
> usually left intact at the stem end.)
>
> Peeling first might be a good idea.
>
LOL! Now I "get it".