Preserved lemon guacamole with smoked eel and pine nut wafers

Preserved lemon guacamole with smoked eel and pine nut wafers

By
From
Arabesque
Photographer
William Meppem

Ingredients

Quantity Ingredient
1 large ripe-but-firm avocado, cut into 1/2 cm dice
1 small tomato, skinned, de-seeded and cut into 1/2 cm dice
1/3 cup coriander leaves, chopped
1 fresh green chilli, seeded, scraped and finely chopped
1 lime, juiced
1 garlic clove, crushed with 1/2 teaspoon salt
1/2 preserved lemon, finely chopped, skin only
1/2 medium purple onion, finely chopped
1 small smoked eel, skinned and filleted
8 Pine nut wafers
30ml extra-virgin olive oil, for sprinkling
1 teaspoon sumac, (optional)
salt and pepper

Method

  1. In a large mixing bowl, gently combine the avocado, tomato, coriander, chilli, lime juice, salt-crushed garlic, preserved lemon and onion.
  2. Carefully divide the eel into two long fillets. Depending on the size of the eel, you will probably only need to use one of these. Cut it into strips about 5 cm long, and cut each piece in half lengthways to give a total of 12 strips.
  3. Spoon a generous mound of guacamole onto each plate and serve with 3 strips of eel and 2 wafers.
  4. Drizzle a little extra-virgin olive oil around the plate and sprinkle with sumac and salt and pepper, if desired.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again