Smoky Avocado Salsa topped White Fish

I was inspired to invent this salsa when Oxo sent out a blogger challenge to use their new 3 in 1 avocado slicer which splits, pits and slices the avocado. The OH is always asking to have more avocado, and I can never think of anything to do with it, except use it in a warm bacon and potato salad. So this challenge actually made me think a little harder than usual. As you can see, I’ve kept the smoky bacon aspect, but added a paprika twist.

Smoked Avocado Salsa topped White Fish

Ingredients: (feel free to alter the quantities according to taste)

1 large avocado

5 cherry tomatoes, cut into small chunks

100g smoked lardons

1/2 tsp smoked paprika

handful fresh chopped coriander

lemon juice

extra virgin olive oil

white fish

Method:

Oven-bake your white fish with a little oil and a squeeze of lemon.

Meanwhile, fry off the lardons until browned.

Sprinkle the paprika over the lardons, stir it in, remove from the heat and add the chopped tomatoes and half of the coriander. Squeeze some lemon juice over the top. Set aside.

Peel, pit and chop your avocado.

Mix into the warm lardons mixture, add a glug of extra virgin olive oil and the rest of the coriander. Season to taste.

Remove fish from oven and spoon over the smoked avocado salsa.

That’s it…simple. And made much easier by the new slicer thingumajig. It might even help me use avocados more often now I don’t get all the messiness!